Generally speaking, the quality of barbecue is the best, but ordinary family kitchens rarely have corresponding equipment, which is just a skill of killing dragons for ordinary people.

Frying is the most common way to cook steak at home, and it is also widely used in commercial kitchens. For steak with standard thickness (2-2.5 cm), the pan is completely competent. For thick steaks (up to 4-5 cm), the method of frying first and then roasting must be adopted. First, fry the surface of the steak in a pot to the required temperature, and then heat it in an oven to raise the internal temperature of the steak to the required temperature.

Steak can be fried or grilled, but the most effective way to make it smooth and fragrant is to divide the cooking temperature into two sections.

Take frying as an example. The first time a steak is fried in a pan, it must be heated with fire. At this time, a layer of meat on the surface of beef was dehydrated and hardened, and Maillard reaction occurred, which turned dark brown in color and gave off the smell of frying. Turn the beef over before enlargement and fry the other side into dark brown. This stage is the taste of steak.

The second stage is to make the inside mature, and try not to make the outside temperature too high before hardening, resulting in a large temperature difference between the inside and outside of the meat. There are two ways at this time. One is to change the original pot into a small fire to continue frying, but it needs to be turned frequently, about 1 minute 1 time, so that the heat can slowly enter the beef. The second is to roast meat in an oven at low temperature, so that the heat can heat the meat steadily from all directions (this method belongs to the restaurant practice). At this stage, the internal temperature of the meat can be raised and the gravy can ooze.

The time for frying and roasting steak varies according to the area and height of beef and the firepower of cooking utensils and stoves. Other people's standards can't be copied directly, and the most reliable thing is to try it yourself.