The practice of black pepper steak, the home-cooked method of black pepper steak

1. Wash the beef, drain the water, and suck the blood clean with a paper towel. If the steak you buy in the market is very thick, you can use the back of a knife to pound it to make the beef softer.

2. As is the usual practice, spread the steak with black pepper on both sides, a pinch of salt (you can put less salt later on, and drizzle with peanut oil

3. Heat the non-stick pan until it smokes, put the steaks into the pan and press them with a clip to make sure the beef is heated evenly. Fry for 2 minutes on each side, so that five ripe, charred on the outside, still pink on the inside, no blood.

4. Use the remaining oil of the fried beef steak, add the minced onion and sauté until fragrant, add the minced tomatoes and cook. Drizzle in red wine, add black pepper and a pinch of salt. Mix in the gravy that flows from the steak and the sauce is ready.