Is it OK to fry steak in a wok, and can you fry other foods in a steak frying pan

Yes, here's how:

1. Prepare materials:

a small amount of butter; Australian Premium Steak 250g; 1 garlic clove; Grind salt to taste; Grind pepper to taste.

Second, the tutorial method:

1. First of all, the ingredients are displayed, I choose the most advanced steak in Australia, which has a good taste, thick cut, and uniform meat lines;

2. Remove the head of the garlic clove and wipe the surface of the steak with it, the purpose is to remove a little fishy smell and cut the garlic fragrance to remain on the surface;

3. (You can put garlic slices in this step according to your preference) Slice the remaining garlic cloves, put them in a hot butter pan, and turn on low heat;

4. When the garlic slices float up, you can put the steak down, and the happiest thing is to hear the sound of "lala"! At this time, you can smell the taste of meat protein after heating, which is commonly known as meat aroma;

5. Turn over every nearly 20 seconds;

6. Add salt and pepper to the meat at a temperature of about 55 degrees Celsius, and turn it over slightly to get out of the pot;

7. The steak is ready.

Frying steak should be done with a thicker bottom pot, preferably a non-stick pan, a cast iron non-stick pan is of course the best, you can buy it with a pattern or not, and you don't have to be so particular about making it at home, it's delicious. The practicality of the pot with a pattern is not good. The thick-bottomed pot is used to ensure the temperature, and the temperature determines that the moisture inside the steak will not be lost, and the taste will be better.

Yes, but preferably in a pan. And frying steak must be done in a hot pan, and only a hot pan can absorb the flavor.

First, it is best to buy beef tenderloin also called Philip or beef loin is also called sirloin, so that the meat is already very tender, which is the most important.

Secondly, the purchased beef must be marinated with seasonings for at least 10 minutes.

Finally, the oil is smoking, and the high temperature can be used to quickly seal the surface and prevent the moisture inside from flowing out.

It's still best to use a non-stick pan.

Yes, this is about technology.

Yes, yes.

But it is easy to stick.

Not recommended.

Yes, just master the heat.

It can be mainly heat and time.

OK. Just pay attention to the amount of oil, don't get too little to get on the pot.

Preferably non-stick pans.

A steak frying pan can be used to fry other foods, such as eggs.

When the striped frying pan is used to fry food, the unique stripe design can make the food heat evenly and maintain a good taste, especially when used to fry steaks, it will also have a plus in appearance. The frying pan, although it can also retain the nutrients of the food, because it is in direct contact with the bottom of the pan, the pot with poor non-stick performance is easy to stick to the pan and oil smoke, so you must choose a frying pan with good non-stick performance when choosing.

However, a striped frying pan is very convenient when used to fry steaks, and it is not as good as a frying pan for other fried foods. If you don't eat steak often, it is recommended to prepare a frying pan, which will work better than a striped steak frying pan, because the kitchen cooks more than steak.

How to choose a frying pan?

1. Choose from the size, when choosing a frying pan, the bigger the better, which can not only increase the heating area, but also meet the needs of many people.

2. From the material, it is recommended to choose stainless steel, or uncoated frying pan, try to choose a thick bottom, because it has good thermal conductivity, effectively saving cooking time.

3. Choose from the way of use, which should be decided according to the stove you use, it is recommended to choose a frying pan with a variety of cookers, especially the use of induction cooker, some frying pans are not supported.

4. Finally, it is to see if there are scratches on the surface, whether the handle is firm or not, and the seemingly very small details, if you don't pay attention, there will be potential safety hazards.

In fact, there are special pans for frying steak on the market, and it is best to buy them online or go to a larger supermarket nearby, so that the pot can be guaranteed.

If you really can't buy such a pot, you can also buy a pan with a thicker bottom. That's because the temperature of the pan with a thicker bottom is more uniform, and the effect of frying is better; And the bottom of a regular pan is too thin, and it may be charred on the outside, but not cooked on the inside.

The best option is a pan with a grooved thick bottom. Because fresh steak will contain a small amount of blood and water, it will penetrate into the pan during the process of frying the steak; If there is no groove, it will be soaked in blood water during the whole process of frying beef, which will affect the taste in the later stage.

Introduction: 1. Temperature problem. If the steak is frozen, the steak is moved to the refrigerator for 10 hours, which is called natural de-icing, and then the steak is left at room temperature for 1 hour, so that the temperature in the center of the steak gradually increases.

Don't fry the steak while it's still frozen, and don't wash it or soak it in water.

2. Pickled or not. If you don't like pickling, use kitchen paper to dry the moisture on the surface of the meat, sprinkle enough salt and crushed black pepper on it, the salt is best to use sea salt or rock salt, black pepper should be freshly ground with granules, the salt should be sprinkled a little more, and not too evenly, and then pour in an appropriate amount of olive oil, spread evenly, and you can get out of the pot.

It is generally better to use a cast iron pan to fry steak, because a cast iron pan can absorb water more than a regular nonstick pan, and the fried steak is not so greasy. You can also use a frying pan with a thicker bottom, because the temperature of the pan with a thicker bottom is more even, and the frying effect is better.

There are many types of steaks, such as filet mignon, ribeye steak, sirloin steak, etc. Filet mignon is the most tender meat on the sloin and contains little to no fat. Because of the tender meat, it is very popular with friends who love lean meat.

Rib eye steak is the meat on the beef ribs, both lean and fat, because of the fat content, this kind of meat fried and grilled taste is more fragrant.

Sirloin steak is the meat on the outer loin of the cow, containing a certain amount of fat, with a circle of white tendons on the extension of the meat, the overall taste is tough, the meat is hard, chewy, suitable for young people and people with good teeth.