1. Prepare the ingredients. The thick ones are steaks and the thin ones are beef slices.

2. Marinate the steak on both sides with olive oil, appropriate amount of sea salt, and black pepper.

3. The pot should be boiled empty for 1 minute in advance to keep the pot hot enough. The marinated steak will make a sizzling sound when served. Fry each side for 1 minute.

4. Cut the fried steak into pieces and pour it with black pepper sauce.

Type analysis:

Black pepper steak: The cheapest basic steak, not delicious.

Filipino: relatively cheap, not very tasty.

Sirloin: The meat is thicker and has a good taste.

T-bone: A T-shaped bone in the middle of the meat. The meat is relatively tender, but it is difficult to cut because of the bones and tendons in the meat.

Bone-in beef short ribs: The beef ribs are cut lengthwise, with small pieces of round bones. The meat is tender and tastes good, but there are too many bones and I feel not full.

French red wine steak: marinated in red wine, tastes ordinary.

Sirloin Steak: The meat is easy to become tough, so don’t call it overcooked.

Australian steak: The meat is thicker and tastes better.

Reference for the above content: Baidu Encyclopedia-Steak