• My country has developed a "barley chip"
• Basic knowledge of food safety
• Fighting the epidemic, nucleic acid testing, we are doing it
• Great news! ! ! The company won the "Li
• How can the steak be fried so that it is tender and bloodless
• How to fry steak? Pay attention to these matters,
• Qingdao Yuqing Food Co., Ltd.
• The origin of steak

用料：

     Steak (with fatty oil)    2 pieces    garlic    4-5 pieces    thyme/thyme    two pinches     Butter    2 slices  

      Salt    a little    black pepper    a little  

      Method:

      1. Marinate the steak on both sides with salt and black pepper (note: the steak should be placed 20 minutes in advance to let the meat It reaches room temperature inside).

      2. Prepare garlic and thyme, or thyme without it. The garlic does not need to be peeled, just smash it.

      3. Heat the pan, add the oil, be sure to add the steak when the high temperature is a little bit of smoke. Add garlic and thyme at the same time.

      4. Fry at high temperature for 2-3 minutes, turn over, and add butter. Spoon the melted butter over the steak repeatedly. Fry for another 2-3 minutes. What comes out is a little pink in the middle. The steak came out and the oil poured on it. Leave it for 5 minutes, and it's done.

      Tips for frying steak:

      1. Heat up

      After taking the steak out of the refrigerator, place it at room temperature for half an hour to allow the beef to return to room temperature. This step is very important. The first reason is that the cold steak will lower the temperature of the pot, and the second is that the fibrous tissue of the beef has not been opened, and the gravy cannot be quickly locked in the high temperature.

      2. Big fire

      When frying the steak, use a pitted pan. After it is heated, put the steak in, don’t turn it randomly, about For about two minutes, when you see faint blood on the surface, turn it over and fry the other side.

      3. Collect juice

      After the steak is fried, place it on the grill pan for 5-7 minutes, the purpose is to let the steak lock the juice After this process, the gravy is not easy to flow out.