NewYorkStrip, New Yorker, also known as Sirloin, sirloin steak (or sirloin), can be regarded as a classic steak. Because it is beef rib, there is a white ring around the outer edge of the meat. Meat tendons, the overall taste is strong, hard, and chewy. When cutting the meat, cut the meat with the tendons and do not overcook it. It is suitable for young people.

First, cut the steak into slices about 1cm thick. I cut 4 slices at a time, about 500g. Beat it repeatedly with the back of a knife. It would be great if you have a meat mallet.

Secondly, marinate the loose steak with salt, baking soda, garlic powder, etc. (It is generally best to marinate for 2-3 hours. You only need to add a little salt, because the marinating time is long, otherwise it will be very salty. Oh!)

Then, put a little oil in the pan, heat it up, add the steak, and fry on both sides for 2 minutes. (It must be on high heat, so that the gravy can be collected inside)

Again, wrap the fried steak in tin foil, put it in the preheated oven and bake it at 220 degrees for 2 minutes, until it is almost done. If you like 50-60%, just bake for one minute.

The last thing is the sauce above. I like the black pepper sauce I made, it is simple and delicious!

Ingredients include: black pepper (granules are better), sugar, chicken essence, salt, cornstarch, and gravy (whatever is left from frying the steak can be used).

Mix black pepper, sugar, chicken essence, salt, cornstarch, add an appropriate amount of water and mix thoroughly, pour it into the pot where you just fried the steak, cook it over medium-low heat until it reaches the required consistency, and pour it on the steak!

1. Cut into pieces about 1cm thick

2. Use the back of a knife to fluff them repeatedly, then marinate for 2-3 hours

3. Use large slices on both sides. Rocket for 2 minutes

4. Fry everything

5. Wrap in tin foil and put in the oven for 2 minutes