Ingredients ?

1 steak

Black pepper moderate

Olive oil (corn oil, peanut oil can be) moderate

Onion a little

Tomato a little

Red wine 1 small cup

Salt a little

Black pepper steak how to ?

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 market-bought steaks are thick, pound them with the back of a knife to loosen the beef.

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

Sprinkle both sides of the steaks with black pepper (it's best to use freshly ground black pepper, which is more flavorful. If you really don't have any, you can use ground black pepper.) ), a pinch of salt (you can use less salt because you're going to make the sauce later) to coat well, and then drizzle with olive oil (peanut oil, corn oil is fine) to coat well.

I make steak, basically after the oil directly fry, never marinate, because I think with the salt seasoning marinade, will cause the beef more or less lose moisture, will affect the steak after the "tender and juicy" effect.

Sear the steak in a non-stick skillet until smoking, then press the steak with tongs to make sure it's evenly heated. Fry the steak for 1-2 minutes on each side (thicker meat can be fried longer, but even thicker meat should not be fried for more than 4 minutes, otherwise the beef will be too old to be bitten), so that it will be cooked to medium rare, burnt on the outside, and still pink on the inside, with no blood, so that it will be safe to eat for your little friends.

This is three to five minutes cooked

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 trouble 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 you chop the tomatoes, 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.

For those who like a little flair, you can blanch some broccoli or carrots, slice some tomatoes, or fry some potato fries and plate them.

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

Enjoy!