Black Pepper Steak

Make a delicious steak ala hotel was not difficult. Origin of meat selection is correct, appropriate processing techniques and the right spices, the steak itself was made in restaurant menus will be as good. Here's black pepper steak recipe, taste this seteak special because the spicy touch of black pepper. Recipes / Kitchen Test / photo: Budi Sutomo

Ingredients:
800 g of beef has in / sirloin
1 tsp black pepper, crushed
1 tablespoon soy sauce
2 tablespoons butter
Steak Sauce:
150 ml beef broth
2 tablespoons fresh liquid milk
2 tablespoons BBQ sauce
1 tbsp tomato sauce
½ tsp sugar
1 tsp plain flour
½ tsp nutmeg powder
40 tablespoons minced onion
1 teaspoon ground black pepper
1 tbsp butter / margarine
1 tsp fine salt
Setup Vegetables: boiled then stir-fry with a little butter, pepper and salt:
100 g carrots, diced
100 g green beans, diced
Directions:

1. Cut the meat against the fiber with each weighing 250 g. Soak in a solution of soy sauce, pepper and salt. Let the spices infuse for 30 minutes.
2. Heat the butter in a non-stick griddle. Fried seteak while inverted until cooked. Lift. Serve hot with vegetables and sauces complement the setup.
3. Sauce: Heat butter, saute onion until fragrant. Add flour and stir well. Pour sauce broth and other ingredients. Cook, stirring constantly until sauce boils and thickens texture. Lift.
4. Presentation: Arrange steak pieces in a serving dish, pour the steak sauce and serve with vegetables setup.

Makes 4 portions
Processing Steak Tips
Steak for maximum results, consider the following tips;

1. Whatever the flesh try to cut a way against vein / fiber so that the meat is not tough.
2. If the steak is served in big chunks, soak in longer seasoning for seasoning permeate the meat and berries pengempuk (papain powder) for the texture of meat is not tough.
3. Choose meats such as sirloin or part terlunak topside steak for maximum results. Select meat imports because it is more tender.
4. Never cook a steak for too long because the texture of meat will only see the loss of fluid. Sweet taste and juicy texture typical of meat is also reduced if you cook too long.
5. If meat is stored in the freezer, Layukan overnight in the refrigerator for the meat more tender and easily processed.
6. Steak maturity level there are several kinds, such as:
   

• Very Rare: 225 gr cooked meat 1 minute each side. At this level, the outside of the meat changes color, while the inside is still raw.
• Rare: for every 225 grams of meat, cooked 2 minutes each side. The color pink surface, is it raw and bloody.
• Medium: 225 gr of meat cooked 3-4 minutes each side. The exterior of brown, pink it is almost cooked.
• Well done: 225 gr cooked meat 5 minutes each side. Cooked meat, steak For fans of the maturity level is not recommended because the meat loses delicious.