Method 1:

Step 1: Marinate the steak in spices, use whatever spices you want

Step 2: Grill the steak for a few minutes in the oven (in fact, it's okay if you don't grill it if you know how to do it);

Step 3: Find a pan with a little bit of butter (it's okay if you don't), and pan-fry the steak a little bit.

Forget one thing, use a smaller pan to make a sauce with butter and spices (use your imagination) while you're cuffing or pan-frying the steak, and pour this sauce over the side of the steak on the plate at the end.

This way the steak is not too raw.

Lastly, don't do it at five o'clock, wait until seven or eight o'clock, after dark, with wine, candles, and face-to-face seating, and a small basket of flowers in the middle of it, and then do whatever you want with the rest of it. The rest is up to you. That's what the books say.

Beef is not too thick, with the back of the knife patted rotten, a little red wine and salt onion marinated for 20 minutes, with olive oil, there will be no use of salad oil with a little bit of butter in a slow fire baking, there is no cheese crumbled? At the end you should sprinkle a little, with cumin. By the way, also find some carrots, onions, chopped small dices of butter sautéed on light heat, plus some marinade, no marinade even if, add some red wine salt (salt should be just right, do not be too salty) slightly open a little bit, and finally thickened, poured on the well done steak. It's best to serve it with some salsa and chili sauce.

Method two:

Materials: (two people)

1. raw steak. 4. red wine.

2. sea salt. 5. dried spices (Italian Season).

3. black pepper. 6. olive oil. 6. olive oil.

Practice:

Marinate beforehand:

1. Sprinkle both sides of the steak with a moderate amount of small grains of sea salt (without sea salt, coarse salt will also work), freshly ground black pepper.

2. Drizzle with cooking red wine (we all buy the cheapest in the amount of restaurants), the height of about one-third of the thickness of the steak. (Without red wine, it does not matter if you do not use, however, the richness of flavor is slightly less).

3. Sprinkle with a thin layer of dry spices. Use fresh rosemary for a nice flavor.

4. Marinate the whole thing for about ten minutes or so.

Saute the steak in a pan:

1. Heat a pan and add olive oil.

2. Sear both sides slightly over high heat, aiming to lock in the steak's juices.

3. Once the juices are locked in, pour in the remaining sauce from the marinade, turn down the heat, cover the pan, and let it cook for a few minutes (depending on the thickness of the steak) before removing from the pan.

4. The sliced meat is pinkish-red in color. Finally, sprinkle some black pepper, is a delicious tender fried steak Luo.

Method 3:

It is a traditional Korean dish in which the steak is seasoned with pear juice and grilled over charcoal. Instead of pear juice, you can put monkey peach juice. *Soy sauce plays a role in flavoring and increasing appetite, and is an indispensable condiment for Korean food. It has a sweet flavor due to amino acids and a distinctive aroma due to aromatic ingredients and preservative effects. It also has an aroma that removes the stink of food. Ingredients: 1Kg steak, 1 white onion, 20 green peppers *Sauce: 6 tablespoons soy sauce, 3 tablespoons sugar, 4 tablespoons finely chopped green onion, 2 tablespoons crushed garlic, 4 tablespoons sesame seeds, 2 tablespoons sesame oil, 1/2 tsp pepper. Directions (1) Cut the steak into 5-6cm sizes, pull out the fat and remove the skin, put the meat that sticks to the ribs and pull it flat. (2)Marinate each of the packed ribs one by one in the condiment sauce, wait for the condiments to be well blended, put the grill on the charcoal fire, and when the grill is hot, put the ribs to grill out.

Method 4:

Materials:

-2-3 cm thick beef tenderloin (half a book size, for two people)

-Moderate amount of olive oil

-Salt. Black pepper

- A good amount of arugula (arugula), rinsed and shaken dry

- A good amount of canned roasted red peppers

-5-6 teaspoons of balsamic aged vinegar

- A good amount of parmesan cheese

How to make it:

1. The steak is sprinkled with salt and Season with black pepper

2. Add 3 teaspoons of olive oil to a sauté pan and when the oil is hot enough that it begins to smoke, carefully add the

steak and sear for about 6 minutes on one side, without moving it. Turn over and sear for another 6 minutes. This is great

to become medium rare. If you like it medium rare, sear it for an additional 3-4 minutes on each side.

3. Transfer the steak to a plate and let it rise for 10 minutes.

1. Season the steaks with salt and black pepper

2. Add 3 teaspoons of olive oil to a sauté pan and when the oil is hot enough to start smoking, carefully add

The steaks and sauté for about 6 minutes on one side, without moving it. Turn over and sear for another 6 minutes. This is great

to become medium rare. If you like it medium rare, sear it for an additional 3-4 minutes on each side.

3. Transfer the steak to a plate and let it rise for 10 minutes.

4. Line an appropriately sized salad plate with arugula. Tear the red peppers (which are not really spicy)

into pieces and garnish the arugula.

5. In a small bowl, add 2-3 teaspoons olive oil, 5-6 teaspoons balsamic vinegar, and the gravy collected on the

wok. Season with salt and black pepper to taste.

6. Thinly slice the steak, move it on top of the salad and pour over the topping made in the previous step.

7. Finally, grate a few slices of Parmesan on top.

Method 5:

Fried steak

Ingredients:

Steak, shallot juice, butter, eggs, hot sauce, tomato salsa, slices of cucumber, strips of potatoes or lettuce and slices of tomato.

Practice:

Cut the steak into 10 grams of small pieces, one by one with a knife into 1 inch and a half diameter of the round thin slices, then chopped with a knife a few times, and then trimmed the meat round, the steak one by one into the onion juice, yellow wine, etc. made into a marinade drag drag, take out the marinade for five minutes, and then dragged by an egg paste; into the hot frying pan on both sides of the pan frying to a golden brown, cooking hot sauce oil and ketchup, turn a few times out of the pan pots and serve, with cucumber slices, potato strips, or lettuce and tomato slices. Serve with slices of cucumber, potatoes, or lettuce and tomato slices.

Method 6:

Black Pepper Steak (easy to make):

Main ingredient: steak

Seasoning: salt, chicken essence, sugar, soy sauce, black pepper, water starch

Methods:

1, thinly sliced steak, marinate in salt, chicken essence, sugar, soy sauce, black pepper, cornstarch for 15-20 minutes.

Method 7:

Fresh Orange Steak

Raw materials: 5 slices of steak 2 oranges

Method of production: 1. First, each slice of steak cut into thirds, with a small amount of salt, sugar, wine and soy sauce marinated.

2. Wash the oranges, squeeze the juice from one and set aside, cut the other into quarters and then remove the pulp and cut into slices, and use the quarter of the peel to cut into strips and set aside.

3. Put the frying pan into the right amount of oil, fry the steak for 3 or 5 minutes, then add the orange juice and orange pulp, quickly stir fry until the steak is fully cooked and inhale the orange juice liquid after serving.

4. Finally, clean the frying pan, add a little oil, and when the oil boils, immediately explode the orange zest, immediately fish up and sprinkle on the steak.