How thick should I cut the fried steak? How much time corresponds to how mature?

When frying steak, the slices of steak have no fixed value. You can cut the steak from 1 to 2.5cm. If you want to fry the steak faster, you can cut it thinner and cut it into 0.7-0.9cm. It is generally recommended to cut it into 1-2.5cm.

Maturity cannot be determined according to the specific time, because the temperature is also very important. When frying steak, you must master the heat, don't overcook it, 7 minutes is enough, it will be tender when raw, and you should master the time when frying it, 3 to 5 minutes.

Extended data:

When frying steak, turn the noodles every 15-20 seconds. This will keep the steak crisp on the outside and not overheat on the inside. See if the steak is cooked. Don't cut it, it will drain the gravy.

Insert the thermometer in the kitchen into the center of the steak and measure the temperature. Half-cooked, 45 degrees Celsius away from the pot; Medium rare, 55 degrees away from the pot; Cook at 65 degrees. Sprinkle a proper amount of black pepper before cooking.

Don't worry about enjoying it yet. Put the cows on a plate and let them stand for 5 minutes. Standing in this step can relax the fried steak fiber, thus firmly locking the gravy. Now you can enjoy this delicious and juicy perfect steak with your favorite sauces and vegetables.