Thick-cut ribeye steak About 400g Corn oil Appropriate amount
Anchor Butter 10g Rosemary One piece (two sections)
Garlic Five petals Black pepper sea salt Appropriate amount
Side dishes (asparagus) Appropriate amount
How to make thick cut eye steak [Candlelight Dinner Series] Illustration of how to make thick-cut eye-eye steak 1

Step 1

Heat the pot over medium heat (to the point where water dripping onto it will evaporate immediately), then add an appropriate amount of corn oil [Candlelight Dinner Series] Illustration of how to make thick cut eye steak 2

Step 2

Fry the fat part on the sides first, about 30 seconds[Candlelight Dinner Series] Illustration of how to make thick cut eye steak 3

Step 3

After frying the sides, fry the upper and lower sides for one and a half minutes on each side (medium rare) [Candlelight Dinner Series] Illustration of how to make thick cut eye steak 4

Step 4

Flip and continue frying, cooking each side for 30 seconds, then flip, a total of three times (medium rare) [Candlelight Dinner Series] Illustration of how to make thick cut eye steak 5

Step 5

Add butter, rosemary, and garlic and start making the sauce, about 10 seconds each [Candlelight Dinner Series] Illustration of how to make thick cut eye steak 6

Step 6

After the steak is fried, put it in tin foil and keep it warm for three minutes. After cutting into pieces, season with some black pepper and sea salt. [Candlelight Dinner Series] Illustration of how to make thick cut eye steak 7

Step 7

Use the remaining heat from the pan to fry the side dishes~ [Candlelight Dinner Series] Thick-cut eye-eye steak recipe illustration 8

Step 8

Post a photo of a candlelight dinner. You can have a candlelight dinner with your loved one. It’s very romantic~ Thick cut eye steak recipes

1. The recommended pan for frying steak is a cast iron pan. The higher the temperature, the longer the heat preservation time, and the more fragrant the fried steak will be. 2. The secret to delicious steak: ①The steak needs to be of a certain thickness to achieve a crispy texture on the outside and tender on the inside. ②After the steak is completely defrosted, it must be left at room temperature for half an hour before putting it in the pan. The severe temperature difference will cause the steak to lose moisture too quickly and the inside will not taste tender. ③The cast iron pot should be fully preheated, so that the coke crust will form quickly and there will be less water loss. ④The fried steak must be placed in tin foil to keep warm, in order to keep the moisture in the steak