Pan-fried raw-cut steak

I like to eat steak, I like to eat raw cut steak, I like to eat raw cut steak full of milky flavor. What is a raw cut steak? It is the most primitive appearance of a piece of beef, a whole piece of beef without any treatment and direct cutting and packaging, which belongs to fresh meat, which maintains the original taste of beef, with clear meat fiber and natural mellow taste. Steaks are divided into tomahawks, upper brains, sirloin, filet, according to the various parts of the cow's body...... Different parts have different textures and flavors, so just pick your favorite.

Ingredients

Originalcutbrainsteak 1 slice

Seasaltseasoning appropriateamount

garlic 1 clove

Edibleoil appropriateamount

Originalbutter(optional) 10 grams

Cooking Instructions

The steak is thawed well and does not need to be cleaned!
Use kitchen paper to blot the blood and water, try to blot it dry
Smear your favorite sea salt, freshly ground or ready-made. Recently I liked this parsley garlic salt, it was very fragrant
Sprinkle a thin layer and pat lightly. Don't sprinkle it full, it'll be salty, really
Let sit for at least half an hour
Prepare the garlic to pat without peeling
Prepare butter, plain, which can enhance the flavor. The fat loss period can be done without adding ha
Non-stick pan, high heat. Add an appropriate amount of oil and add the garlic.
(I didn't take a closer look at the photo, and I accidentally put too much oil, so I ignored half of it)
Fry all around, seal the edges, and fry until crispy. In this way, frying on both sides can lock in the juice and make the meat more tender
On high heat, fry on a flat surface for about 15 seconds, reduce the heat to low and fry for 2 minutes
Turn the other side, take the same step as before, turn the heat to low and fry for 2 minutes
Add butter to melt while frying the other side, and pour the oil over the steak with a spatula, which is fragrant
During the period, you can use a clip to vigorously press the middle of the steak, it is easy to squeeze the blood and the blood is also soft is 3 medium cooked, a little hard can squeeze the blood water is more soft than 5 medium cooked, a little hard no blood water and a little soft is 7 medium cooked, and the hard feeling is fully cooked. The maturity level is as good as you like
Wake up the steak (please ignore the extra oil I accidentally put in). That is, after frying, let it stand for 3-5 minutes, which can balance the juice and temperature inside the steak, and the overall temperature is uniform, making the steak more tender and juicy
Remove from the pan
Cut the steak first to see the direction of the muscle texture, you need to cut the texture, otherwise you will feel like chewing beef jerky by your own teeth
7 medium rare, very tender
With rice and pasta, it's good if you like it