Just need "a good pot", "a piece of good meat" and add sea salt, now black pepper, teach you to cook the most authentic steak
The purchased steak is allowed to stand at room temperature for a while.
Prepare the steak plate and heat it in a 160-degree oven.
Take a frying pan and heat it on fire. (I use a cast iron pot with shading)
Turn to the fire and throw the steak in. A side is fried for 1 minute and a half, rotated 45 degrees, and then fried for about 1 minute. While frying, sprinkle with freshly ground black pepper and coarse sea salt.
Turn the B side, fry for 1 minute, rotate 45 degrees, and fry for 1 minute. Also sprinkle with black pepper and coarse sea salt. The total time spent on both sides is about 4 minutes and a half.
Take out the plate in the oven and catch the fried steak. Wake up for 8-10 minutes and start eating.
1. The pot must have a thick iron pan. Thick-bottomed iron pans are not easy to paste, so that it is possible to make the outer coke tender. Even if the stainless steel pan is used, it will be gone for a while. 2. The pot must be preheated to a sufficient temperature for the fire. It is very simple to see the pot is not hot enough. The hand rubs the water and sprinkles it in the pot. If it evaporates immediately, there is a squeaking sound. The basic temperature is OK. I usually warm up for at least 5 minutes. 3. The frozen steak must be allowed to stand at room temperature before it is fried. 4. Steaks should not be soaked in water. It is best not to wash them. If you want to taste good, you should be bold. 5. Beating and pickling can cause juice loss. 6. Do not put oil in the pot. Butter can be put in but it is in the process of frying. A small piece of butter is placed on the steak to let it melt into the steak. 7. After the steak is out of the pan, it must be allowed to stand in a container that can maintain the temperature for a while to return the juice to the fiber. PS: Regarding the time of frying, some netizens think that the 4 and a half points I said are a bit long. This is actually inconclusive. Depending on the maturity of each person and the thickness of the steak, try a few times to find the right time for you.