How can I fry steak to make it tender and delicious?

Practice: 1) For the steak bought in the supermarket, dry the surface of the steak with a paper towel two hours before frying.

2) Take a tablespoon of sesame oil, put a layer of sesame oil on the dry steak, cover it and put it back in the refrigerator.

3) Half an hour before frying, take it out of the refrigerator, let it stand for 10 minute, then dry the sesame oil on the surface of the steak with a paper towel, sprinkle with salt and black pepper, marinate for 15-20 minutes, and then gently absorb the water on the surface with a paper towel.

4) Turn on a big fire, heat the oil in the oil pan and release the cows. After frying for 1-2 minutes, turn over and fry for 1-2 minutes, then turn to medium heat, turn over every two minutes on average, and fry until you like the heat.

The cooked steak is served with juice according to your own preference, but I think it is delicious to eat it directly.

As for side dishes, you can mix them at will. This time I served green beans and boiled potatoes.

The method of green beans is to pour the quick-frozen green beans into a wok, add salt, olive oil, black pepper, a spoonful of water and a little sugar, bring to a boil, turn to medium heat, stew for a minute or two, then turn off the heat and let the residual heat continue to stew the beans.

Potatoes are even simpler. Boil the smaller potatoes and crush them. If you are not afraid of being fat, put butter on it while it is hot, which is especially fragrant.

Let's talk about my experience and preferences in frying steak, hoping to help everyone: 1) My favorite trick is to put sesame oil on the surface of the meat first, which will make the meat taste softer and tender. But before curing the meat, in order to make the taste easy to penetrate, this layer of oil should be wiped off again.

2) After sprinkling salt on the surface of the meat, the water in the meat will be separated out by the salt, which will make the surface of the meat moist and difficult to be colored when frying. The solution to this problem is to dry the surface of the steak before frying.

3) Fry it with high fire first, so as to seal the gravy as much as possible and make the steak more tender and not dry.

4) The steak is forbidden to be overcooked, because each heat has a recognized corresponding temperature, so Americans sometimes use a speed reading thermometer to cook. When the thermometer is inserted into the steak, the internal temperature can be read immediately, and the heat can be judged according to the temperature. However, if there is no thermometer, we can judge by observation. An intuitive trick is to judge according to the juice-medium-rare steak does not produce juice. When they reach medium rare, you will find that the surface of the steak begins to ooze red juice. When they are medium, they will produce more red juice, and when they reach 7% maturity.

5) When frying steak, don't use a spatula to avoid squeezing out the juice.

6) Don't eat the fried steak immediately, put it on a plate, loosely cover it with a layer of aluminum foil and let the steak "rest" (according to the standard of standing for 5 minutes per inch of steak). This process is to give the steak time to reabsorb its juice and make it taste better. If you eat it immediately after frying, once you cut it with a knife, the delicious juice will flow to the plate.