Recipe: Pan-fried steak

Home Cooking Recipe: Pan-fried steak


Steaks should be delicious and there are a few tips to master. Knowing the latest cooking techniques can ensure that the chef never misses. First, the meat needs to be taken out of the refrigerator in advance to return to the temper. The pot is going to burn very hot. Turn every 30 seconds. Butter sauce (baste). Garlic vanilla (thyme) adds flavor. Knowing the scientific cooking methods, it is difficult to do something bad. The steaks (sirloin, strip loin, tenderloin, wagyu...) that are usually fried at work are countless (sin...) and I hope to share my exclusive experience with friends who are equally passionate about cooking.



  1. The steak is taken out of the refrigerator 20 minutes in advance and warmed up. The oven is 180 degrees. (If the steak is thick, it must be done in the oven, otherwise it will not be cooked, and it will be old outside.)

  2. The pan is hot and the steak is sprinkled with salt and pepper on the front and back. Put a little oil and the steak is gently placed in the pan (carefully spilled hot oil). Fry for 30 seconds.

  3. Turn over and turn 90 degrees and fry for another 30 seconds. (Let the steaks fully contact the hot pot, turn over to ensure that the same side will not fry too old.)

  4. Turn over and turn 90 degrees and fry for 30 seconds.

  5. Repeat the previous step. After each side, it was fried for 1 minute. Put the butter in the pan and add the garlic (take a knife with a knife, juice out), thyme (if there is at home). The butter turns brown and gives off a scent. Sprinkle the butter on the steak with a spoon. (If there is a video, I can show it to everyone.)

  6. For a 2cm thick steak, it should have been cooked for seven minutes. If you want to be fully cooked, put the steak in the oven and bake for about 5 minutes. If the steak is thicker, even pan the pan into the oven to the desired heat.

  7. After the steak is out of the pan, put it on the empty plate for 5-10 minutes to let the meat relax, wait until the juice is refluxed, and then put it on the plate.


To sum up, the following points: 1. The steak is taken out of the refrigerator in advance to return to the temperature. This allows the finished product to be more evenly cooked. 2. Seasoning should be bold and salt should be added. 3. The pot should be hot enough to turn over and turn 90 degrees for 30 seconds, which will make the finished cooking more uniform. 4. Butter and garlic make the steak taste more fragrant. 5. After cooking, make sure that the meat is rested and the juice is returned.

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