Pelican steak

Steaks are mostly used to large-sized, whole-sized steaks, which look atmospheric, but barbecues are particularly demanding, either too young or too old, especially for kitchen rookies. My son is a beef-controller and is particularly fond of steaks, and 5-7 maturity is his favorite. I'm my home chef and I often cook steaks for him, but I do it with little care. Today we're going to make steaks, and we're going to make them in small pieces, and we're going to change the way we cook them a little bit. You're going to think that steaks are going to be so handy, fresh and juicy and easy to eat. The most important thing is that it's not too much of a pot, and I'm the real stainless iron pot in my house. My son says the taste doesn't belong in the West. I'm flattered。