煎到硬 reason,
1)becuase you trun the steak too many times. Only cook your steak once on each side, and the steak juice will remain and make it tender.
2) you must allow enough time to cool down your steak, the cooling time should be the same as your cooking time. For examples, if you cook your steak for 5 mins, then take it out from the pan & leave it in a tray for at least 5 mins to cool down before you serve the steak.
If your steak is good quality, then you don't have to 醃 or 落d梳打水 to your steak, by adding all these, you are just spoiling your steak.