Red wine steak practice is as follows:

Steak washed and drained, with the back of the knife patted loose and sprinkled with about 10g of black pepper and salt, marinate for ten minutes and then immersed in the red wine inside, where the red wine must be no more than the steak, and marinate for another half an hour.

2. Cut the lemon into corners, broccoli into small pieces, and carrots into chunks.

3. Heat the butter in a pan, pour in the broccoli, add a little salt and black pepper and stir-fry, then set aside.

4. Hot pan and then under the butter, pour into the carrot pieces, add salt, black pepper and not more than half of the carrots in the water and cook until cooked through, the big cargo juice collection out of the standby.

5. hot pan burn olive oil under the marinated steak, fry on both sides for about 3 minutes, pour in the original red wine used to soak, add water starch thickening burn thick.

6. Steak plate, with broccoli, mini carrots, lemon horns, poured with a good sauce, finished.

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Steak, or porterhouse steak, is a chunk of beef that is one of the most common foods in Western cuisine. Steak is cooked by frying and grilling.

Westerners prefer steaks with a more rare flavor, as they are moderately oily and slightly juicy, and have a very tasty taste. Orientals prefer a rare steak because they are afraid of seeing blood in the meat, so the less blood the better.

There are many factors that affect the flavor of a steak, such as the speed of consumption, when the steak is served, the speed of enjoying the steak can determine whether the steak is delicious. Because the steak contains both butter and juice, the temperature will reduce the flavor of the steak if it is a little low.

Additionally, cutlery can also affect the flavor of the steak. The steak knife must be sharp, and you should always check the teeth of the knife before eating the steak to see if it is clear and distinct. In addition to this, the accompanying sauce also has a great impact on the flavor of the steak.