steak

1. Note that if you want your steak to be tender and juicy, you must pay attention to this step. If the steak is not freshly cut but frozen, be sure to take it out of the freezer one day in advance and slowly thaw it in the refrigerator. Before cooking, remove the steak from the refrigerator. Be sure not to wash the steak in water. Use a kitchen towel to pat off excess moisture on both sides of the steak, brush a little olive oil evenly on both sides of the steak to block the moisture, sprinkle a little salt and black pepper, add rosemary or thyme, and let it sit aside for a moment.

2. Wash the potatoes thoroughly and leave the skin on the soil. Brush the surface with olive oil for a day and place it in the oven on high and low heat at 170-180 degrees Celsius for about 30 minutes.

3. Wash the surface of the red tomatoes and brush them with olive oil. Sprinkle with basil and crush them in the oven. Raise the heat to 150-160 degrees Celsius for 15-20 minutes.

4. Wash, pat dry, and cut figs into half or quarter sized pieces. Sprinkle an appropriate amount of brown sugar and cinnamon powder on the surface of the fruit flesh and put it in an oven on high and low heat at 150-160 degrees Celsius for about 15 minutes.

5. Pour a little olive oil into a flat bottomed pan, fry the asparagus with the roots cut off until slightly golden brown, sprinkle with salt and black pepper, remove from the pan and set aside for later use.

6. Wipe the bottom of the steak pot with a kitchen towel dipped in a little olive oil to achieve a moisturizing effect. (Do not pour too much oil, this steak is not a super thick cut steak that is slowly poured with hot oil)! Heat the steak pot over medium high heat until it is completely heated and smoking (be sure to smoke, as this temperature is high enough to instantly heat up the surface of the meat and produce a perfect Maillard reaction). Then, throw rosemary into the pot and reduce the heat to medium low. Stand the sirloin and fry on a flat bottomed pan until the oil layer is golden brown and the aroma of butter is strong. You can see obvious butter flowing out from the meat at the bottom of the pot..

7. Fry on the other side until slightly golden brown, then switch to both ends.

After the edge sealing of the entire steak circle is completed, you can start frying the two sides of the steak cross-section.

9. Generally, there are no infrared thermometers or real thermometers at home. The estimated time for frying is about 20-30 seconds, and it is recommended to flip the dough once for one degree of maturity. I usually fry it a little longer for the first time to achieve a perfect Maillard effect before flipping it over. (The surface of the steak on the right has already produced a perfect Maillard effect.) For the second round of flipping, you can lower the heat a little further and rotate both sides twice for about 2 minutes to reach about 5% maturity. You can adjust the cooking time according to your preferred steak ripeness.

10. After frying the steak, if the rosemary or thyme is not completely cooked, it can be served together with the steak. If it is already burnt, it can be thrown away directly. We already have the fragrance of spices, so it's okay.