Tender and juicy black pepper steak

Overview

Choosing a good steak can get twice the result with half the effort. My first attempt at making steak at home was quite successful. The Sechinar Prairie Beef I chose is fresh and tender and relatively authentic. It is the brand I choose first every time I make meat dishes.

Tags

• staple food
• home cooking
• meat dishes
• children
• old man
• western food
• winter recipes
• banquet dishes
• asparagus
• olive oil
• potatoes
• steak
• black pepper
• salt
• yellow bell pepper

Ingredients

Steps

1. 1 Prepare the required materials, take out the beef and defrost it in advance, and then use a kitchen towel to absorb the blood on the surface.

   

2. 2 Sprinkle a little salt on the surface of the steak, sprinkle with black pepper, and finally apply a layer of olive oil and marinate for 10 minutes.

   

3. 3 Prepare side dishes, peel potatoes and cut into pieces, heat oil in a pan, add potatoes and fry over low heat until golden brown on both sides.

   

4. 4 When the potato cubes are fried until almost cooked, add the washed asparagus and yellow bell pepper cubes and stir-fry until they are tender. Sprinkle with a little salt and black pepper and stir-fry evenly before serving.

   

5. 5 Heat the steak pan. It must be hot. Put the steak in without moving it. After about one minute, rotate the steak 70 degrees and fry for more than one minute before turning it over.

   

6. 6 After turning it over, fry it for more than a minute as before. Do not move the steak during this period. After the steak is browned, rotate it and fry it for more than a minute. Frying time is about 5 minutes. If the steak is thin, the time should be shortened appropriately.

   

7. 7 After the steak is fried, don't cut it immediately. Let it rest for 2 or 3 minutes to allow the juices in the steak to absorb back into the meat, which will make it taste better. Then take it out of the pan and put it on the plate.