Ingredients：
- Steak 1 piece
- 3 small tomatoes (arranged on a plate)
- 1 fruit carrot (arranged on a plate)
- 3 asparagus (arranged on a plate)
- 2 tablespoons of black pepper
- Salt 1g
- 1 clove of garlic
- 1 small piece of butter
Method/Step：
1. Take out a piece of steak (3 cm thick sirloin steak, one piece weighs about 350-400 grams), and wipe the surface of the meat juice and blood with a kitchen paper towel.
2. After the thick-cut steak is thawed slightly, cut the raw garlic in half, rub it on the raw steak to
increase the aroma, then sprinkle appropriate amount of rose salt, black pepper, and canola
oil in turn
3. Put the steak just massaged in a vacuum bag, just put a small piece of butter and a clove of
garlic on one side of the steak (don't peel the skin, as long as the steak has the aroma of
garlic). Use Yoolon's vacuum sealer to vacuum and seal.
4. Turn on the Yoolon's low-temperature slow cooker, put in the steak just vacuumed after preheating,Slow cook at 55°C (1 hour 30 minutes). Half-cooked can recommend 52 degrees for 1 hour.
5. After cooking at low temperature, take out the steak to absorb the surface moisture slightly, heat the cast iron pan on medium to high heat until it smokes. Spray an appropriate amount of canola oil with a spray bottle. Adjust to low heat and add the steak to a slow frying, except for the front and back sides for about one minute. Also need to seal each side, turn over and fry each side frequently
6. Fry the meat out of the pan for at least three minutes, so that the juice inside is better locked by the meat.
7. Pour a glass of wine and enjoy the tender and juicy steak
