Black pepper steak

1. Wash and prepare the ingredients first

2. The steak is frozen, put it in the refrigerator one day in advance to thaw, and then take it out 2 hours in advance to reheat. The current winter is relatively cold, and in summer, it can be taken out one hour earlier to warm up

3. Sprinkle approximately 1 gram of sea salt on the surface of the steak and apply evenly with fingertips

4. Sprinkle some more black pepper

5. Apply evenly and marinate for about half an hour

6. I use a thick iron frying pan, heat it to 180-200 degrees, then add steak and a little oil

7. Fry until one side changes color, about 1 and a half minutes until cooked, then flip over and fry the other side. Fry until it feels as soft and hard as the tip of the nose with your fingers. Preheat the plate to 100 degrees in the oven in advance, or use other methods to heat the plate. Do not use a cold plate, otherwise it will affect the taste of the steak. Transfer the steak to a plate, cover it with tin foil, and let it sit for about 5-7 minutes. This can allow the juice of the steak to be fully absorbed by the fibers, preventing bleeding during cutting. The process is crucial and cannot be omitted

8. When cooking the steak, put the shiitake slices into the pot and fry them in the bottom oil of the pot

9. Fry until discolored, flip over and fry

10. After frying the shiitake mushrooms, add the Dutch beans

11. Add an appropriate amount of sea salt to season

12. Stir fry until the Dutch beans are completely cooked. The Dutch beans are easy to cook and take about ten seconds

13. Finally, place the fried vegetables on the prepared steak plate and enjoy them

14. When eating, I took a photo with my phone of the cut state, which was basically 7% mature and had a very tender taste.

15. Finished product drawings

16. Finished product drawings