Red Wine and Black Pepper Steak

Red Wine and Black Pepper Steak

1. After the steak is naturally thawed, marinate the front and back with a small amount of salt for half an hour.

2. On high fire, heat the iron pan until blue smoke appears, and add butter.

3. Turn the heat to medium heat, add the steak, don't stir.

4. Upper meat press board (pay attention to the color of the side meat when frying the steak, wait for the side meat to turn brown, turn it over, and continue frying at the same time).

5. After the steak is fried on both sides until brown, turn it over and drizzle with red wine.

6. Then use a meat press to press on each side for about one minute.

7. Finally, top with black pepper sauce

Tips:

When buying steaks, it’s best to choose raw meat from the supermarket’s cold storage, or imported fresh, plastic-cut frozen steaks. Don’t buy supermarket marinated ones. First, the meat is thin and not fresh enough. Second, the meat is marinated for a long time. Covered by various seasonings, it loses its original taste.