Black pepper steak

1

Ogven cattle emit room temperature unfrozen。

2

...soft salt on both sides of the steak, olive oil, pepper powder, pickled for 15 minutes。

3

it's important: open the hot pot, pour into the vegetable oil, when the smoke comes, the steaks in the pot keep the fire, and wait for a little focus, about a minute (when the steak water comes out), and turn the other side for a minute. at this point, the boiler will mature and, if you want to make more than 10 more seconds, it will only be cooked once. (this method applies 1 cm thick steak, adjusted for thickness at different times)

4

In the course of the frying, the onions or garlic can be put in the fragrance。

5

Alternative (personal preferences): When steaks come out of the pot, they like the fragrance of a family, they can put it in Anja butter and fry it up. Remember that butter can't go early, and it's so hot。

6

A three-minute stand-off, with platters (with broccoli, carrots, pre-cooked) and black pepper juice. And now you'll have wine in the cup and enjoy your romantic Australian steak dinner with the people you love

Vegetable oil and other common household cooking oils are better for pan-frying steak! Olive oil is only suitable for low-temperature cooking; high-temperature frying destroys its nutrients. Butter burns and chars easily when frying steak, so you should only add a little at the end for seasoning to make the steak more fragrant! You must use high heat throughout the entire process! It creates over 100 types of meaty aromas! Don't be afraid of the meat burning or the kitchen smoking; make sure to get the pan very hot and fry the steak over high heat from start to finish. This is the legendary Maillard reaction: high heat causes the proteins and sugars in the meat to react, producing over 100 different types of meaty flavors.