Black pepper steak noodles

My son’s favorite steak. I have done this countless times, and every time I remind my son to eat slowly, no one will compete with you!

Because friends keep asking questions, the recipe is getting longer and longer... Don't be scared, in fact, frying steak is very simple, very simple!

Ingredients?

1 piece of steak

An appropriate amount of black pepper

An appropriate amount of olive oil (corn oil and peanut oil are also acceptable)

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A little onion

A little tomato

1 small cup of red wine

A little salt

How to make black pepper steak?

Wash the beef (all parts of meat are acceptable, there is a popular science lesson at the end of the recipe), drain the water, and use kitchen paper to absorb the blood. If the steak bought at the market is very thick, you can pound it with the back of a knife to make the beef softer.

Frozen beef should be defrosted from the freezer to the refrigerator half a day in advance. Take it out of the refrigerator half an hour before cooking the steak and let it warm to room temperature. Rapid thawing will cause the water in the beef to lose, and slow thawing can ensure the tenderness and juiciness of the beef.

Many students asked, should I wash the marinated beef bought in the supermarket? If you believe in the responsibilities, ethics and hygienic standards of suppliers and management and operators in all aspects of the mall, believe in the due diligence of the regulatory authorities, believe in your own stomach, and don't believe in your own cooking skills, then there is no need to wash it.

I won’t buy marinated beef: 1. This way you can better judge whether the beef is fresh, 2. I don’t know the recipe of the marinade, and the knowledge taught in middle school chemistry cannot let you know what compounds can be used. To make the beef so tender, 3. A good piece of beef is like a fresh girl who only needs a little makeup. The heavy makeup will ruin her. Only black pepper and salt can reflect the deliciousness of a good steak.

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Sprinkle black pepper on both sides of the steak (it is best to use freshly ground black pepper, which is more fragrant. You can also use no black pepper.), Spread a little salt (because you are going to make a sauce later, so you can add less salt) and spread evenly, then drizzle with olive oil (peanut oil, corn oil is also acceptable) and spread evenly.

When I make steak, I basically fry it directly after applying oil, and never marinate it, because I think marinating it with salty seasonings will definitely cause the beef to lose more or less moisture. It will affect the "tender and juicy" effect of the steak later.

Why use olive oil? 1. Olive oil has a high ignition point and is not easy to burn, which is healthier. 2. Olive oil has a light taste and will not affect the taste of beef.

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Heat the non-stick pan (non-stick pans that are not Teflon coated can be burned until smoking. The Teflon coating exceeds 260 degrees Celsius. It will release highly toxic substances...so don't use a Teflon-coated non-stick pan to fry steak). Put the steak into the pan and press it with tongs to ensure that the beef is evenly heated. Fry each side for 1-2 minutes (thick meat can be fried for longer, but no matter how thick the meat is, it should not exceed 4 minutes, otherwise the beef will be too old to bite), so that it is cooked through, the outside is burnt, and the inside is still pink, without " "Blood water", give it to your little friends with peace of mind.

Special reminder: When frying steak, turn on your gas stove (I have not tried other weapons such as induction cookers, microwave ovens, electric ovens, electric baking pans, etc.) as high as possible! Slow frying over low heat is suitable for fish, but not for steaks, except for those who like the texture of beef jerky. If your pot is particularly thin, it is highly recommended to buy a thick-bottomed pot before frying. Otherwise, the temperature of the thin-bottomed pot will be too high and the steak will burn on the surface.

Why are the fires and pots smoking? Because of the high temperature, the protein on the surface of the beef solidifies instantly, reducing the loss of internal moisture. Only high fire can heat the interior of the beef to above 65 degrees in the shortest time (the steak is ready to eat when the internal temperature reaches this temperature). The frying time is short, and the moisture inside the beef is lost. There are few talents. In addition to the quality of the beef itself, frying over high heat is the most important factor affecting the tender and juicy taste of the steak.

Why is there no oil in the pot? Spread oil on the beef, put it into the pot with the beef, and heat it together so that the oil will not burn and the meat will not stick to the pot.

Blanking a non-stick pan is very harmful, but a good steak costs more than an ordinary non-stick pan. It is worth pursuing the ultimate taste. If you still feel distressed, then buy a flat-bottomed cast iron pan.

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This is medium to medium rare

Let the fried beef rest on the plate for five minutes, part of the gravy will When it flows out (if you are making a sauce, don't pour it over), part of it will be absorbed by the beef.

The next step is to make the sauce (if you are afraid of trouble, and the beef is imported and tastes good, it doesn’t matter whether you make the sauce or not).

Use the remaining oil from frying the steak (if it was fried before, use a clean pan and add a small piece of butter), add minced onions and fry until fragrant, then add minced tomatoes (the steak should be hot It tastes better when eaten, so the more chopped the tomatoes are, the shorter the cooking time will be. (It is better to use a blender to smash them) and cook them until they are cooked. Pour in red wine, add cracked black pepper and a pinch of salt. Mix in the gravy from the steak and the sauce is ready.

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

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With sauce, the simple black pepper steak is ready!

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Enjoy!

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