Steaks are also stylish - use a corrugated cast iron pan to cook steaks with a beautiful grid pattern

Overview

Use a corrugated cast iron pan - a magical tool for grilling steaks with a professional grille. I had never thought about searing steaks myself. I accidentally saw the use of this kind of corrugated cast iron pan on someone else's blog, and then I discovered that there is such a cute tool. So I rummaged through a certain treasure and found that the genuine cool colored pattern pot was priced at 1,000+, and I couldn’t bear to part with it. I kept procrastinating for several months, until one day I found a copycat Lengwen pot that looked similar to Kucai but cost only one-tenth of the price. I bought it immediately. This cheap, super steak artifact is really hard to put down. The moment I use it to fry the beautiful grid, I feel so satisfied! Why is this cast iron corrugated pan a super steak artifact? Not only can it be used to bake professional plaid patterns. That's because it's super thick and full of material. The pot body is 5 mm thick, making the pot weigh a full 3 kilograms. An ordinary pan weighs about 0.5 kilograms. This cast iron pan weighs 6 times that of the former and absorbs about 5-6 times as much heat as an ordinary pan. Therefore, so much heat is evenly and quickly transferred to the steak the moment it is put down, making the surface of the steak quickly cooked and quickly locking in the internal juices, so the fried steak is juicy and tender. If you don’t have a corrugated cast iron pan, you can still make delicious steak by referring to the article "Frying Steak in a Pan".

Tags

• staple food
• home cooking
• mushroom steak sauce
• olive oil
• steak
• salt

Ingredients

Steps

1. 1 Sprinkle a small amount of salt on the steak that has returned to room temperature, pour a little olive oil, spread it evenly with your fingers, and marinate for half an hour to an hour.

   

2. 2 Turn on low heat as shown in the picture, start to heat the pot, and keep the firepower unchanged throughout the process. At the same time, start the stopwatch.

   

3. 3 For this piece of steak, which is about 1 cm thick, the preheating time of the pan is 4 minutes. When the time is up, put it in the pan and start frying.

   

4. 4 After 1 and a half minutes, when the time on the stopwatch reads 05:30, turn the steak 90 degrees clockwise without turning it over.

   

5. 5 After another 1 minute and 30 seconds, that is, when the time on the stopwatch shows 07:00, turn the steak over. At this time, you can see the same depth, delicate and clear pattern

   

6. 6 After another 1 minute and 30 seconds has passed, that is, when the time on the stopwatch reads 08:30, rotate the steak 90 degrees.

   

7. 7 Fry for another minute and a half, then you can remove the pan and put it on the plate. At this time, the time displayed by the stopwatch is 10:00.

   

8. 8 After taking out the steak, you can see that the pan has been preheated and is basically non-stick

   

9. 9 Steak and pasta, both are my favorites

   

10. 10 When you are one-third of the way through, the meat is relatively thin and the meat is light brown. There is very little elasticity when pressed with chopsticks, and it is basically fully cooked.

    

11. 11 When you eat half of it, you can see that the edges of the meat are light brown, and a small part of the center is light pink, and there is no pink blood flowing out. The meat here is about 9 mature

    

12. 12 When I ate the remaining third, I saw that about one-third of the meat was pink, and the meat here was about seven to eight years old.