- live_in_1575Lv 51 decade agoFavorite Answer
Beef Steak ( 200g)
1. Dip the steak in the oliver oil and sprinkle with the salt and pepper to coat.
2. Heat the olive oil in a non-stick frying pan (until smoke come out, turn down to mid-high , put the steak down) and fry the steak for four minutes on each side, or until cooked to your liking.
3. Leave the steak aside to rest for five minutes before serving
PS. dip oliver oil on beef before cook, can use less oil n burn
Pork steak (225g)
1. heat the olive oil in a non-stick frying pan and season the pork steaks on both sides with salt and freshly ground black pepper.
2. Add the butter to the frying pan with the oil and wait until it is a nutty brown colour.
3. Add the pork and cook quickly for about three minutes on each side until just cooked through. The juices will run clear when the meat is pierced with a skewer in the thickest point.
4. leave steak for 4- 5minutes before serving
Beef= bright red colour, not much blood come out , with white fat cross even (dark red wine beef = old)
Pork = fresh pink colour, no juice/ blood come out, don't choose too much fat around the steak side
Beef: Sirloin steak, Rib- Eye steak, Rump Steak
good skill can try on T-bone steak, Porterhouse steak
Pork: Pork leg steak, Lion steak, Teriyaki pork steak (i love to use it, really tender n juicy)Source(s): bbc.com/ http://www.theotherwhitemeat.com/ internet/ myself