1, beef (all parts of the meat can be, of course, filet, rib eye, ribeye, beef chops the best, meat mixed with uniform fat, which is often said to be the best snowflake beef) washed, drained, to use a paper towel to suck the blood clean. If the market-bought steak is thick, you can use the back of the knife to whack it to make the beef more fluffy.

2, like a regular practice, the steak on both sides sprinkled with black pepper, a little salt (because the back to do the sauce, so you can put less salt) coated evenly, and then drizzled with olive oil (peanut oil, corn oil can also be).

3. Heat a non-stick skillet until smoking, place the steak in the pan, and press down with tongs to make sure the beef is evenly heated. Fry for 2 minutes on each side (thick meat can be fried longer, but even thicker meat should not be more than 4 minutes, otherwise the beef is too old to bite), so that the five mature, the outside is burnt, the inside is still pink, no blood.

4, the fried beef still to the plate, a moment of gravy will flow.

5, the next step is to adjust the sauce (if you are afraid of trouble, and the beef is imported, the flavor is very good, it does not matter if you do not do the sauce).

6, using the residual oil from frying the steak, put in the minced onion and saute, add the minced tomato and cook. Drizzle in red wine, add black pepper and a pinch of salt. Mix the still until the steak out of the gravy, the sauce is ready.

7, like the mood, you can hot some broccoli, carrots, cut a few slices of tomatoes, or fry some potato fries, plate. With the sauce, simple black pepper steak is ready!