The simple black pepper steak is the most popular quick-hand dinner, with white rice, pasta, and even a simple salad is a rich dinner.
Steaks are marinated in olive oil, sea salt and black pepper for 10 minutes. Sea salt and black pepper can be a little more, because the steak will release a little meat and the taste will be diluted.
The cast iron sirloin frying pan is burnt to smoke, pour a little olive oil, put the cows into the fire for 1-2 minutes, and turn over the simmer for 1-2 minutes (the time of frying depends on the thickness of the steak).
Then adjust the small fire on both sides for 1-2 minutes, put it on the tin foil, wrap it, and set it for 2-3 minutes.
Open the tin foil, then you will see some gravy flowing out, return the gravy to the pan, and boil the fried steak on the pan (these are the essence of the steak), add two spoons of red wine, put a small piece of butter, A spoonful of lemon juice, boiled and poured on the steak.
I used the oyster blade, which is heavy and chewy, but also tender enough. The cast iron pot has a better effect than the general non-stick pan. Because the temperature is high and average, the meat can be fried immediately to lock the gravy. Red wine is not expensive to buy, and it is good enough for Americans to produce about 150 yuan.