Black pepper steak

By VicentaLakin

Black pepper steak
The choice of steaks can be more than successful, with the first attempt being made at home. I chose the scinard beef, fresh meat, more authentic, the first brand I chose for meat。

Recipe Recommendations

  • steak 1 block
  • Yellow sweet pepper half a
  • olive oil 10ml
  • salt 3 grams
  • potatoes one
  • asparagus 4 pieces
  • black pepper appropriate amount

Steps for Black pepper steak

  • Make Black pepper steak step 0
    1
    The materials required for preparation are thawed in advance of the beef, which is then extracted from the surface with the kitchen paper towels。
  • Make Black pepper steak step 1
    2
    A little salt plastered on the face of the steak, then black pepper powder, and finally an olive oil pickle for 10 minutes。
  • Make Black pepper steak step 2
    3
    Prepare the vegetables, the potatoes to cut into pieces, the flat pan to heat up, and the potato fire to fry to two golds。
  • Make Black pepper steak step 3
    4
    When the potato clots are burned to the same extent, the purified beryllium and sweet peppers are burned to the ground, and a little bit of salt and black pepper are burned evenly。
  • Make Black pepper steak step 4
    5
    The steak pot is hot. It must be hot. Put it in the steak。
  • Make Black pepper steak step 5
    6
    After turning over, as before, fry more than a minute, while not moving steaks, and then turn around and fry more than a minute. Fried in about five minutes. If the steak is thin, it should be shortened appropriately。
  • Make Black pepper steak step 6
    7
    When the steak is cooked, don't cut it off for two or three minutes, so that the water in the steak is absorbed back into the meat, which is better. And then out of the pan。

    • Black pepper steak Make Tips

    1. Do not thaw beef in a microwave oven, as this may affect the texture. It is best to thaw it naturally in the refrigerator; if you need to eat it quickly, thaw it at room temperature. 2. Good quality meat does not require marinating. It is best to choose Sagnare Prairie Beef, which can be purchased on the Sagnare Agriculture and Animal Husbandry website. 3. If you do not have olive oil, use butter or other vegetable oils. 4. A pan with horizontal ridges is best for searing steaks, chops, etc. Not only because it produces beautiful grill marks, but mainly because the water and oil released when cooking the meat flow away along the ridges, preventing the meat from being soaked in the liquid, thus resulting in a better texture.

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