1. Put the cow in a fresh-keeping bag and break the tendons, so that the meat will be tender and will not shrink when roasting.

2. Grind some black pepper and apply it evenly on both sides, then apply butter and salt, massage and relax for 30 minutes.

3. Preheat the oven to 220 degrees, put the cows into a thick baking pan, and bake in the middle layer for 10 minute.

4, turn over and bake for another 8 minutes, and it will be eight mature. If you like to eat tender, the time can be shortened to 8 minutes on one side and 5 minutes on the other.

5, steak plate, use the remaining temperature of the baking plate and butter, cook 2 tablespoons of red wine, and finally pour it evenly on the grilled steak.