Ingredients ?

steak 1 piece

black pepper moderate

olive oil (corn oil, peanut oil can also) moderate

onion a little

tomato a little

red wine 1 small cup

salt a little

black pepper steak practice ?

Beef (all parts of the meat are fine, there is a science lesson at the end of the recipe) is quickly washed, drained and the blood is soaked up with kitchen paper. If the market-bought steak is thick, pound it with the back of a knife to loosen the beef.

Thaw frozen beef by transferring it from the freezer to the fridge half a day in advance, and remove it from the fridge half an hour before you make the steak to warm it up to room temperature.

Sprinkle the steak on both sides with black pepper (it's best to use freshly ground black pepper, which is more flavorful. If you really don't have it, you can use ground black pepper as well.) Then drizzle with olive oil (peanut oil, corn oil can be used) and rub well.

I do steak, basically after the oil on the direct frying, never marinate, because I think with the salt seasoning marinade, will lead to beef more or less lose moisture, will affect the steak after the effect of "tender and juicy".

Sear the steak in a non-stick skillet until smoking, then press the steak with tongs to make sure it's evenly heated. Fry for 1-2 minutes on each side (thicker meat can be fried longer, but even thicker meat should not be more than 4 minutes, otherwise the beef will be too old to bite), so that the five ripe, outside of the burnt, inside is still pink, there is no "blood", to the little kid to eat to rest assured.

Special note: When frying steak, your stovetop has as much fire as you want!

This is three to five minutes of cooked look

The fried beef to the plate, a moment of gravy will flow.

The next step is to make the sauce (it doesn't matter if you make the sauce or not if you're afraid of the hassle and the beef is imported and tastes great).

Use the leftover oil from frying the steak (if it was burnt before, change to a clean pan and add a small piece of butter), sauté the chopped onion, add the chopped tomatoes (the steak tastes better when eaten while it's still hot, so the more chopped the tomatoes are, the shorter the cooking time will be, and the better it is to use a blender to break it up), and cook it down. Drizzle in the red wine, add crushed black pepper and a pinch of salt. Mix in the gravy that has rested until the steak runs out and the sauce is ready.

If you like the mood, you can blanch some broccoli, carrots, cut a few slices of tomato, or fry some potato fries and arrange them on a plate.

Served with a sauce, a simple black pepper steak is ready!

Enjoy!