Content

• What you need
• Advice

• Use ½ cup (120 ml) of marinade for every half kilogram of meat.
• For best results, you should marinate the meat overnight.
• If the brine contains acids, alcohol or salt, you should not marinate for more than 4 hours, as these ingredients degrade the food.
• If the marinade contains citrus juice, don't let it sit for more than 2 hours. Acidic marinades can change the color of meat.

Sprinkle one tablespoon (15 g) of kosher salt on each side of the meat. The salt will accentuate the natural flavor of the meat and make the meat even more golden. Salt also makes the meat easier to brown.

• Salt the meat overnight if you have time and want the meat to be absorbed.
• Salt for at least 4 minutes before frying to slightly increase the flavor of the meat.
• If you are preparing meat, sprinkle salt on the meat just before frying. This will still make the meat richer, although it may not be as soft as it would be when marinated overnight.
• To add flavor to the meat, you can also marinate it with black pepper, garlic powder or thyme.

Spread a thin layer of cooking oil on the bottom of the cast iron pan, then heat for 1 minute. Remember, cooking oil should cover the entire bottom of the pan in a thin, even layer to prevent the meat from burning. Turn to high heat while heating oil and wait for it to smoke.

• A heavy cast iron pan retains heat after you put the meat in the pan, so it is very suitable for making steak.
• You can also replace vegetable or canola oil with olive oil for a better taste and health.

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Part 2 of 3: Frying meat

1. 

   Place the meat in the center of the pan when the oil is smoking. When the oil starts to smoke, the pan is hot enough to fry the meat. You can use your hands or tongs to pick up the meat in the center of the pan.
   • If you put the meat in the pan with your hands, be careful not to burn!

2. 

   
   
   Fry the meat on one side for 3-6 minutes. The length of time to fry a steak depends on how well you like it to be and the specific piece of meat. On average, each side of meat should be fried for about 5 minutes.
   • If you prefer the pink steak, fry faster on both sides.
   • If you want your steak to cook more thoroughly, be sure to let one side turn yellow and scorch before you flip the other side.
   • Another way is to turn the meat over every 30 seconds if you want to fry faster.

3. 

   Turn the meat over once and fry the other side for 3-6 minutes. Once the gold is on one side, use a shovel or tongs to flip the meat. A single flip will give the meat a nice rich color on both sides and retain the sweetness in the meat. This is a good idea if you like to eat a light or medium steak, as the meat remains pink and succulent in the middle.

4. 

   
   
   Slice the steak into slices across the fiber. Determine the dimension of the grain and use a knife to slice the steak across the fiber instead of paralleling the fiber.
   • Cut thin slices of meat about 1 cm to 2 cm thick.

5. 

   Serve your steak with side dishes and wine. The steak is great with side dishes such as mashed potatoes, broccoli, garlic bread and salad. Choose 1-3 side dishes to eat with your steak, so you'll have a delicious and nutritious meal. Cabernet sauvignon wine is a great choice to enjoy with a steak.
   • You can also serve your steak with vegetables like whole corn, spinach and asparagus.
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What you need

• A thick, heavy cast iron pan or pan
• Sharp steak knife
• Cooking shovel or tongs

Advice

• If you cook steak for someone else, ask what kind of steak people like. Not everyone likes to eat undercooked or undercooked steak.
• Remember that thin cuts of meat will cook faster than thick cuts. If you are using thin steaks such as steaks, watch carefully to make sure the steak doesn't overheat.