The method is as follows:

1. After defrosting the steak at room temperature, do not wash it, but use kitchen paper to absorb all the moisture on the surface.

2. Use the back of the knife to lightly tap both sides of the steak a few times, and then use a toothpick to poke some small holes to make the steak more flavorful and the meat more tender.

3. Sprinkle freshly ground black pepper and pepper on both sides of the steak. Marinate for about 15 minutes.

4. Heat the pot, add a piece of butter, you can use regular cooking oil, or olive oil, add the steak, turn up the heat, and fry until the steak bleeds.

5. Adjust the heat to medium and fry, turning it every 30 seconds until it reaches your favorite doneness. If you like it fully cooked, you can fry it for a while. Then fry the sides, and then remove from the pan and serve on a plate.

6. To prepare the black pepper sauce, take a small bowl, 10 grams of oyster sauce, 5 grams of light soy sauce, 2 grams of starch, 1 gram of black pepper, 1 gram of sugar, and 50 ml of water and stir evenly. Pour into the pot where the steak is cooked, cook until the soup thickens, and pour over the steak.