Why is the steak fried tender and bloodless?

Steak (fat oil is best) 2 slices of garlic 4-5 thyme/thyme 2 pinch of butter 2 slices.

A little salt and a little black pepper.

Exercise:

1. Marinate both sides of the steak with salt and black pepper (note: the steak should be placed 20 minutes in advance to allow the meat to reach room temperature).

2, prepare garlic and thyme, thyme is not necessary. Garlic doesn't need to be peeled, just broken.

3, hot pot, oil, be sure to enter the steak when there is a little smoke at high temperature. Add garlic and thyme at the same time.

4. Fry at high temperature for 2-3 minutes, turn over, and then add butter. Pour the melted butter on the steak repeatedly with a spoon. Fry for another 2-3 minutes. There is a little pink in the middle of this one. The steak is served and the oil is poured on it. Let stand for 5 minutes to finish.

Extended data:

Tips for frying steak:

1, heating

After the steak is taken out of the refrigerator, it should be kept at room temperature for at least half an hour to allow the beef to return to room temperature. This step is very important, because the cold steak will lower the temperature of the pot, and the fibrous tissue of beef has not been opened yet, so it is impossible to lock the gravy quickly at high temperature.

2. Fire

When frying steak, you'd better use a pot with a pit. After heating, add the steak. Don't turn for about two minutes. When you see blood on the surface, turn it over and fry the other side

Collect juice

After the steak is fried, put it on the baking tray and let it stand for 5-7 minutes. The purpose is to lock the juice in the steak. After this process, gravy is not easy to flow out.