1, beef (all parts of the meat can be, of course, filet mignon, ribs, ribs, steak is the best, meat mixed with fat, which is often said that snowflake beef is the best) wash, drain, and suck blood with paper towels. If the steak bought in the market is very thick, you can beat it with the back of a knife to make the beef softer.

2. As usual, sprinkle black pepper on both sides of the steak, evenly spread a little salt (because you need to make sauce at the back, you can put less salt), and then pour olive oil (peanut oil or corn oil is also ok).

3. The non-stick pan burns until it smokes. Put the beef into the pot and press it with a clamp to ensure that the beef is heated evenly. Fry for 2 minutes on each side (thick meat can be fried for a long time, but thick meat can't be fried for more than 4 minutes, otherwise the beef is too old to bite), so it is medium-rare, burnt outside, pink inside, and no blood.

Leave the fried beef on the plate, and the gravy will flow out later.

The next step is to adjust the sauce (if you are afraid of trouble, the beef is imported and tastes good, and it doesn't matter whether you make the sauce or not).

6. Use the remaining oil of the fried steak, stir-fry with minced onion and boil with minced tomato. Pour in red wine, add black pepper and a little salt. Stir the gravy on the steak until it quietens down and the sauce is ready.

7. If you like the mood, you can burn some broccoli and carrots, cut some tomatoes, or stir-fry some potato chips and set the table. Add the sauce and the simple black pepper steak is ready!