Method 1: The first step is to marinate the steak with spices. You can use whatever spices you like. The second step is to bake it in the oven for a few minutes (in fact, if you know how to do it, you don’t need to bake it); the third step is to find a pan and lightly grease it.

Butter (you can leave it alone), put the steak in and fry it briefly.

Forget one thing, when grilling or frying steak, use a smaller pan to make a sauce with butter and spices (use your imagination). This sauce can be poured on the side of the steak on the plate.

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The steak will not be too rare this way.

Finally, don’t do it at five o’clock. It’s best to wait until seven or eight o’clock. After dark, you need to have red wine and candles. You have to sit facing each other. You also have to put a small basket of flowers in it. Do whatever you like with the rest.

Well.

That's what the books say.

The beef should not be too thick. Beat it with the back of a knife. Marinate it with a little red wine and salt and minced onions for 20 minutes. Use olive oil. If not, use salad oil and add a little butter and bake over medium-low heat. Is there any shredded cheese?

It should be sprinkled with a little bit of cumin at the end.

By the way, you also need to find some carrots and onions, chop them into small cubes and sauté them in butter over low heat until fragrant. Add some marinade. If there is no marinade, just forget about it. Add some red wine salt (the salt should be just right, not too salty) and let it boil for a while.

Thicken the sauce and pour it over the cooked steak.

Best served with some salsa and chili sauce.

Method 2: Ingredients: (Serves 2) 1. Raw steak.

4. Red wine.

2. Sea salt.

5. Dry spices (Italian Season).

3. Black peppercorns.

6. Olive oil.

Method: Pre-marination: 1. Sprinkle an appropriate amount of small grain sea salt on both sides of the steak (you can also use coarse salt if you don’t have sea salt) and freshly ground black pepper.

2. Pour the red wine for cooking (we buy the cheapest at the restaurant), and the height should be about one-third of the thickness of the steak.

(If you don’t have red wine, it doesn’t matter if you don’t use it. However, the richness of the taste is slightly lacking).

3. Sprinkle another thin layer of dry spices.

Use fresh rosemary and it tastes great too.

4. Marinate the whole thing for about ten minutes.

Fry the steak: 1. Heat the pan, add olive oil, and add the steak.

2. Slightly sear both sides over high heat, aiming to lock in the juices of the steak.

3. Once the gravy is locked in, pour in the remaining marinating sauce, turn down the heat, cover the pot, and simmer for a few minutes (depending on the thickness of the steak), then remove from the pot.

4. The cut surface of the cut meat is pinkish red.

Finally, sprinkle some black pepper, and you have a delicious tender steak.

Method 3: This is a traditional Korean dish in which steak is seasoned with meat seasonings with pear juice and then grilled over charcoal fire.

You can put kiwi juice instead of pear juice.

*Soy sauce plays the role of seasoning and increasing appetite, and is an indispensable condiment in Korean diet.

The sweetness is due to amino acids, the unique aroma is due to aromatic ingredients, and it also has a preservative effect.

Because of its aroma, it can remove the smell of food.

Ingredients: 1Kg steak, 1 white onion, 20 green peppers * Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons chopped green onions, 2 tablespoons pounded garlic, 4 tablespoons sesame seeds, sesame oil

2 tablespoons, 1/2 teaspoon pepper.

Method (1) Cut the steak into 5-6cm size, remove the fat and skin, and flatten the meat stuck to the ribs.

(2) Marinate each prepared rib in the seasoning sauce one by one. After the seasoning is mixed thoroughly, put the grill on the charcoal fire. When the grill is hot, place the ribs and grill them.

Method 4: Ingredients: · 2-3 cm thick piece of beef tenderloin (about the size of half a book, for two people) · Appropriate amount of olive oil · Salt.

Black pepper · Appropriate amount of arugula, washed and dried · Appropriate amount of canned roasted red pepper · 5-6 teaspoons of balsamic vinegar · Appropriate amount of Parmesan cheese Method: 1.

Season steak with salt and black pepper 2.

Add 3 teaspoons of olive oil to the wok. When the oil is hot and starts to smoke, carefully add the steak and fry one side for about 6 minutes without moving it.

Flip and fry for another 6 minutes.

This roughly results in moderate partial birth.

If you like it medium-rare, fry for 3-4 minutes more on each side.

3.

Transfer steak to a plate and let rise for 10 minutes.

1.

Season steak with salt and black pepper 2.

Add 3 teaspoons of olive oil to the wok. When the oil is hot and starts to smoke, carefully add the steak and fry one side for about 6 minutes without moving it.

Flip and fry for another 6 minutes.

This roughly results in moderate partial birth.

If you like it medium-rare, fry for 3-4 minutes more on each side.

3.

Transfer steak to a plate and let rise for 10 minutes.

4.