Black Pepper Steak

Name: Black Pepper Steak
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Ribeye Steak; Some asparagus; 1 piece potato; Some Cherry radish; Some salt; Some Black pepper; Some olive oil

by Eyebrow delicacy

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Steak, or steak, is a block of beef and is one of the most common foods in Western cuisine. Steak cooking methods are mainly fried and grilled. There are many types of steaks, and there are four common ones:

1. TENDERLOIN (Tender Beef Tenderloin, Beef Tenderloin)

TENDERLOIN is also called FILLET. It is the tenderest meat on the sirloin and contains almost no fat. Therefore, it is very popular among friends who love to eat lean meat.

2. RIB-EYE (rib-eye steak)

It is the meat on beef ribs, both lean and fatty. Because it contains a certain amount of fat, this kind of meat has a more fragrant flavour when grilled.

3. SIRLOIN (sirloin steak, sirloin steak, beef sirloin).

It is the meat on the sirloin of beef, which contains a certain amount of fat. There is a circle of white muscle tendons on the extension of the meat. The overall taste is strong, hard and chewy, suitable for young people and people with good teeth.

4. T-BONE (T-bone steak)

It is also called a T-bone, in a T shape (or "D" shape), and is the spine of a beef back. The quantity on both sides of the T-shape is more, and the other is less. The more quantity is sirloin, and the smaller quantity is Philip, separated by ribs in the middle. "

Ingredients

2 pieces Ribeye Steak
Some Asparagus
1 piece Potato
Some Cherry Radish
Some Salt
Some Black Pepper
Some Olive Oil

Black Pepper Steak

1. 2 Rib-eye steaks, wipe the blood with a kitchen paper towel.

2. Spread salt and black pepper evenly on the surface of the steak and then evenly spread a layer of olive oil and marinate for more than an hour.

3. Matching vegetables.

4. Blanch the asparagus.

5. Cut the potatoes into small pieces and fry the potatoes with olives in a pan.

6. Fry the potatoes until golden brown, sprinkle a little salt and black pepper and set aside.

7. Heat the pan, add olive oil, and fry the steak.

8. Fry for 1 minute on both sides of high fire, then change to medium fire and fry for 1 minute on each side, which is basically 7 minutes cooked.

9. Put the vegetables on the plate, put the steak on the plate and let it stand for 3 minutes before sealing the juice.

Tips:
1. The maturity of the steak is controlled according to the firepower of your own cooking stove, but it must be cooked on a high fire at first so that the meat juice will not be lost.
2. It is important for the fried steak to stand still for a while, because the fiber of the steak just out of the pan is still shrinking at the remaining temperature to squeeze out the gravy. At this time, cut the steak to lose the gravy. After sealing the juice, the fiber begins to relax and the gravy remains in the steak.