1. Pan-fried steak:

Materials:

raw steak,

red wine,

sea salt,

Dry spices (Italian

Season), black peppercorns, olive oil

Pre-marination:

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

Pour over the cooking red wine (we all 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 flavor is slightly lacking.

Sprinkle a thin layer of dry spices. Use fresh rosemary and the taste is also good

Marine the whole thing for about ten minutes

Put it in the pan and fry it:

Heat the pan, add olive oil, and add the steak.

Put it in the pan. Slightly fry both sides to lock in the gravy of the steak.

Once the gravy is locked, pour in the remaining marinade sauce, turn down the heat, cover the pot, and simmer. After a few minutes (depending on the thickness of the steak), you can cook it.

The cut surface of the meat will appear pink and tender. Sprinkle some black pepper on it and it will be delicious. Pan-fried steak