Black pepper steak

I've never made a steak myself. It's not easy. Although the upper brain slices of Corinne and the fancy black pepper sauce coincided with the classic black pepper steak, it was too late to do so. Later on, I looked at some recipes for black pepper steaks. All of a sudden, in fact, three-to-five steaks could have been accepted. Why worry about not doing it? It would be too old to eat a seven-point steak, but it would probably be 5-7 if you did. It's just that three-to-five steaks are on their own, and if it's seven or eight, it's all yours. Eat alone, or everyone eats, makes up their minds, writes down steaks, and runs three to five. The hot pot, afraid of stickyness, drew a layer of oil on both sides and then choked for one minute each, lazyly plugged in with thermometers, out of the pot, for a few minutes. Put the sauce on, get some fruit and vegetables and make the steak look less lonely. It's the smell of black pepper, it's the appetizer, it's the big piece of meat, it's the one person who eats。