How to make quick-frozen steak?

Quick-frozen steak is an ingredient that people often see when shopping in supermarkets. It is simple and convenient to prepare, so people who love steak often buy more in case of emergency. In fact, if you want quick-frozen steak to taste good, it also needs to be simple to prepare, but the method is very simple and it can be done in just five minutes.

1. Ingredients

1 piece of Australian beef eye steak, 5 broccoli, a few chrysanthemums, 5 cherry tomatoes, 3g sea salt. 10g butter

2. Detailed steps for making quick frozen steak

1. Place the steak in the refrigerator to thaw naturally, drain and set aside. You can sprinkle a little salt on it to marinate it in advance, or you can sprinkle salt on it when eating.

2. Heat the steak pan until white smoke comes out slightly, then add the butter and melt it. I used the fat shaved from the beef. If you don't have any, regular cooking oil will work just fine. Add the steak and fry slowly over low heat.

3. Fry over low heat until the juice oozes out of the surface of the steak, then change to medium-low heat, turn over and continue frying. The specific frying time depends on the thickness of the steak. I fried it on one side for about 2 minutes.

4. If the steak is thick, you can use tongs to hold it and fry the sides. This will better lock in the gravy and prevent it from losing.

5. After the beef is fried, you can put it in the oven and heat it at low temperature. Avoid letting it cool down, as it will affect the taste.

6. Blanch the broccoli in hot water for 30 seconds, remove and drain. You can also add a little salt and 2 drops of olive oil when blanching. This will not only add some base flavor but also make the broccoli greener. After the vegetables are matched, you can put the steak on the plate and eat it.

3. Tips for quick-frozen steak

1. When buying steak, it is best to choose freshly cut raw meat taken out from the supermarket cold storage. Or imported fresh, cut frozen steak cubes sealed in plastic. Don't buy the pre-pickled ones from the supermarket. One is that it is not fresh enough, and most of the time, it is cut very thinly to make it more flavorful. In addition, if the food is marinated for a long time, the original flavor will be covered by various sauces.

2. When cutting the steak, don’t cut it too thin. Many friends think that it will be easier to fry if it is cut thinly. In fact, it is not good to be too thin or too thick. If it is too thin, the steak will be overcooked, lose its taste, and the gravy will be lost too quickly. It was too thick and burnt on the outside, but still raw on the inside. I personally think that if you cut it 1-2cm thick it would be better.

3. When frying steak, the pan must be hot. It is best to heat the pan until a slight white smoke comes out. Only when the pan is hot enough can the moisture of the steak be locked instantly and prevent it from losing and drying out.

4. After the steak is fried, if you don’t eat it immediately, you can also put it in the oven and heat it at low temperature to keep it warm. But it should not be left for too long, it should be eaten as soon as possible.

5. It is recommended to pair steak with refreshing vegetables as a side dish. There is nothing more enjoyable than a bite of meat and a bite of vegetable. Vegetables can be seasoned with vinaigrette.

6. Steak can also be paired with many sauces. You can mix it yourself if you like. If you are afraid of trouble, you can also sprinkle salt and black pepper directly before eating. Today's method is the simplest.