Ask the master of the Western restaurant how to marinate the steak

Ingredients: 1 Australian beef eye steak, 5 broccoli, several bitter chrysanthemums, 5 cherry tomatoes.

Seasoning: 3g sea salt, 10g butter.

Method: 1. The steak should be de-iced in the refrigerator and dried for later use. You can sprinkle a little salt to marinate it in advance, or you can sprinkle salt when eating.

2. Heat the steak pot until there is a slight white smoke, then put the butter to melt. If not, you can also use regular stir-fry oil. Add the steak and do not stir-fry over low heat.

3. Fry on low heat until the surface of the steak oozes gravy, change to medium-low heat, turn over and continue to fry. The exact time of frying depends on the thickness of the steak, and it looks like it has been fried on one side for more than 2 minutes.

4. If the steak is thick, you can use a clip to clamp it and fry the side, which can better lock in the gravy and prevent loss.

5. After the beef is fried, it can be put into the oven to heat at low temperature. Avoid cooling and affecting the taste.

6. Blanch the broccoli in hot water for 30 seconds and remove it to dry. You can also add a pinch of salt and 2 drops of olive oil when blanching, which will not only have some undertaste, but also make the broccoli greener. Once the vegetables are matched, you can put the steak on a plate and serve.

If you buy it yourself and eat it, you don't need to marinate it yourself, because the process from selecting ingredients to marinating is very troublesome, and it requires certain techniques and feelings, tasting taste, etc. Generally, large supermarkets have quick-frozen steaks, and the price is not expensive.

I typed this myself in a WORD document, I hope it will help you. It should be regarded as the most authentic practice that I summarized.