Pan-fried black pepper steak

Overview

In winter, the most indispensable thing in my family is beef. One is because my son is a beef lover, and the other is because beef has high nutritional value. When taking supplements in winter, you should not only consider your family’s preferences, but also eat nutritiously and healthily. This beef is naturally the best choice. Beef is rich in protein, and its amino acid composition is closer to the needs of the human body than pork. It can improve the body's disease resistance. It is particularly suitable for people who are growing and developing, recovering from surgery or illness, in terms of supplementing blood loss and repairing tissues. Eating beef in the cold winter has the effect of warming the stomach and is a good tonic in the cold winter. Traditional Chinese medicine believes that beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and calming wind, and quenching thirst and salivation. It is suitable for people with depression of Qi, shortness of breath, physical weakness, weak muscles and bones, anemia, chronic illness, and yellowish and dizzy complexion. Today I chose sirloin beef, seasoned with Kuke Yibai’s black pepper steak sauce powder, and paired with some immunity-boosting broccoli and vitamin-rich cherry tomatoes. Simply fry it and enjoy the nutritious and delicious black pepper steak.

Tags

• hot dishes
• western-style banquet
• old man
• western food
• autumn recipes
• winter recipes
• dinner
• candlelight dinner
• broccoli
• butter
• kuke yibai black pepper steak sauce powder
• sirloin steak
• small tomatoes

Ingredients

Steps

1. 1 I used sirloin steak today. I took it out of the refrigerator a day in advance and put it in the refrigerator to defrost

   

2. 2 Let the defrosted steak come back to room temperature for about 1 hour, and then use kitchen paper to absorb the surface moisture

   

3. 3 I like simple seasoning when making steak, so I just used a little Kuke Yibai black pepper steak sauce powder, spread it evenly on the surface, and marinated it for half an hour. This seasoning can also be boiled to make black pepper sauce. I didn’t boil it this time. It is simple but does not lose the deliciousness of beef at all

   

4. 4 Spread a layer of softened butter evenly on the surface of the marinated steak

   

5. 5 Before frying the steak, put the plate in the oven and heat it at 100 degrees. This way the steak will not suddenly become cold when it is cooked, and the texture and flavor of the steak will be better maintained.

   

6. 6 I use an iron frying pan. I personally feel that a thick iron frying pan is best for frying steaks and can be heated to the required temperature. Heat the pot to 180--200 degrees. You can control this temperature by putting a little salad oil in the pot when it is burning. When the oil smokes, it is basically 180 degrees. Then add the steak and fry for about half a minute

   

7. 7 The high temperature will cause the surface of the steak to shrink and change color quickly. Then turn it over and add a little butter and fry for half a minute. Then turn to low heat and fry on both sides for a total of 3-4 minutes. Press the tenderness of the steak with your fingers. I usually fry it until it is 5-6 minutes cooked. In this way, it will be 7-8 minutes cooked after it is left on the hot plate for a while. It tastes tender and is in line with my family's preferences.

   

8. 8 Move the fried steak to a hot plate, wrap it in tin foil immediately, and let it rest for about 5 minutes

   

9. 9 When it's time to wake up the steak, fry the broccoli and tomatoes in the bottom of the pot, then remove from the heat and let them warm

   

10. 10 Transfer the cooked steak to a warm pan, serve and enjoy