How to cook steak nutrition is not lost?

Steak is a traditional Western diet, the domestic do steak to understand the differences between China and the West, the biggest difference is due to the different varieties of Chinese and Western food cattle breeds and the meat quality is fundamentally different. With domestic beef to do steak can not refer to the practice of Europe and the United States, mainly because Europe and the United States to do steak with beef is a specialized species, very tender, not after pre-processing can be very soft and tender. Most of the steak practices circulating on the Internet have fundamental errors, because not only ignored the difference in meat quality, but also for the principle of steak processing is also a half-understanding, the following list of steak cooking principles and easy to do, for your reference. Steak can be fried or grilled, but want to internal tenderness, and meat flavor, the most effective way is to make the temperature is divided into two sections. Take frying as an example, the first time the steak frying pan must be high heat high temperature, this time the beef surface layer of meat dehydration hardened, the occurrence of the Melad reaction, the color changed to dark brown, and exudes the aroma of frying, before the beef browning turn over the other side, the other side of the frying to dark brown. This stage is to produce the flavor of the steak. The second stage is to allow the interior to mature, while trying not to let the temperature on the outside of the previously browned exterior get too high, resulting in too great a temperature difference between the surface and the inside of the meat. At this point there are two methods, one is to use the original pan to change to a low heat to continue to fry, but need to turn over diligently, 1 minute or so 1 time, so that the heat slowly into the internal beef. The second is to use into the oven at low temperature baking, so that the heat from all sides of the steady heating of the meat (this method belongs to the restaurant practice). This stage allows the meat to become hotter internally and ooze out juices. Steak frying time varies according to the height of the area of the beef, cooking utensils, stove fire size, other people's standards can not be directly copied, the most reliable or need to try it yourself. As for soft and tender, if the meat itself can not also need to marinate, with acidic liquid (such as yogurt, vinegar), brine, or tenderizing powder can make the meat soft.