How long does it take to fry steak?

With the enhancement of world cultural exchanges and the rapid development of the national economy, steak has entered China from the West and has become a popular delicacy from a high-end delicacy. Steak is rich in protein, low in fat, high in nutritional value, and delicious, making it one of people's favorite foods. Many people also fry steak at home, but the cooking time of steak is not easy to control. So, how long does it take to fry a steak?

[Sirloin Steak]: 30 seconds. Sirloin steak is the most tender beef on the cow's back. It has a unique flavor, is juicy and has a rich taste. The Sirloin steak should be cooked to medium to medium rare. About 30 seconds on each side is enough to preserve the tenderness of the steak.

【Fillet steak】: 3-5 minutes. Fillet steak is also beef tenderloin, which is the loin meat of the cow. This steak is tender and has very little fat, but it will become tough if overcooked. Therefore, the best time to fry fillet steak is three to seven minutes rare, and each side only needs to be fry for 3-5 minutes.

[T-Bone Steak]: 3-5 minutes. T-bone steak is the spine meat on the back of the cow. There are two types of T-bone steaks, fillet and New York steak. The meat is also one tender and the other rough. It is best to fry T-bone steak to medium to medium rare, and fry each side for 3 to 5 minutes.

[Ribeye steak]: 2-6 minutes. Ribeye steak is the meat next to the rib spine. Although it is not as tender as tenderloin, it is chewy and firm. If you want to maintain this chewiness, you need to fry the steak on both sides for about 2-4 minutes to make it taste best.

How well done is the steak?

People who often go to Western restaurants know that when people order steak, the waiter will kindly ask you how you want it done. Steak can be cooked to different levels: rare, rare, well-done, medium, medium-rare and well-done. Which level of doneness is the best for steak?

If you cannot accept any blood in your steak, it is best to eat it well-done. You can then gradually downgrade to medium-rare or medium-well to test your tolerance.

A steak that is nearly rare can be simply fried and will be bright red when cut. If the taste is not strong enough, don’t watch it, so as not to affect your appetite. A well-done steak is actually similar to a near-rare steak, except that the surface is fried and most of the inside is bloody, staining everyone's vision red. The medium-rare steak looks good, is appetizing and smells good, but after cutting it you will still see a lot of red pieces of meat, so don't force it. Medium rare is better than medium rare. A small part of the meat inside is bloody, but it is basically not a big problem. If it is medium-rare, the meat inside is a little pink after cutting it, which is ok, but many people think that a medium-rare steak is too old. Well-done steak is of course suitable for those of us who are used to eating cooked food. After being steaked, the meat inside is brown, but whether it will be dry and hard depends on the cooking skills.