Forget about the wallet that was hollowed out by Double Eleven and the KPI that chased after it, it is time to heal yourself with food in winter ~ cut open the steak that is just fried, watch the juice slowly flow down along the pink texture, the fragrance of rosemary and the milk fragrance of butter come to your nose, don't enjoy it too much!
By Pinnacle Kitchen
Pinnacle Extra Virgin Olive Oil to taste
1 piece of sirloin steak
A small amount of black pepper
Coarse salt in small amounts
1 garlic
2 to 3 pieces of butter
1 sprig of rosemary
1. Absorb the surface moisture of the steak. Pour a small amount of Pinli extra virgin olive oil, sprinkle with black pepper and coarse salt, spread evenly over the surface and press into place by hand
2: Heat the steak in a pan and fry the edges first to seal the edges
3: Add garlic and butter. Fry each side for 40s and then turn over, fry each side four times to fry until it is about 7 minutes cooked
4: Add rosemary while frying the steak. Keep pouring juice over the steak to give the steak its full flavor
5: Wrap the steak, garlic and rosemary together with aluminum foil, let stand and wake up for 3 minutes
6. Cut into pieces and plate, you can enjoy!
1. Since sirloin carries half a circle of fat oil, this part is best fried until it is fully cooked and a part of the oil is delicious, so it is necessary to fry this oil edge on low heat first. Other types of steaks can be edged depending on the thickness of the grease and the desired ripeness 2. Garlic helps to remove fishiness and flavor 3. Those who prefer the milk flavor can add more butter
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