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1
Take the beef out of the refrigerator and bring to room temperature.
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2
Bash the meat with a meat tenderizer or a fork.
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3
Push the bashed meat back to its original shape.
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4
This cuts up the muscle fibers, so even thick steak becomes tender.
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5
Salt and pepper both sides lightly (using Krazy Salt) and rub in lots of olive oil.
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6
When you salt meat it shrinks, so just marinate it for about 10 minutes.
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7
Heat up a frying pan, and when it is smoking lightly add the beef fat and melt it.
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8
Add the steak and pan fry it.
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9
Once you put the steak in the frying pan, don't touch it.
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10
Turn the steak over after 3 to 4 minutes.
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11
Turn the steak over again once the juice from it runs clear, and cook the other side once more.
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12
Pour in olive oil infused with nuts and olives (optional).
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13
If you don't have this, just finish cooking the steak as is.
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14
Transfer the cooked steak to a tray or something.
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15
This is the remaining juice in the frying pan.
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16
We'll make gravy with this.
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17
Add sake or white wine to the juices and heat.
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18
Bring it to a boil.
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19
When the alcohol has evaporated and the sauce is tasty.
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20
The gravy is done!
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21
Pour the gravy on the steak to finish!
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22
How to pan fry the steak: Fry on one side for 3 to 4 minutes, turn over and cook for 4 minutes.
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23
When the juices from the meat start to seep out from the surface, turn over and cook for another 1-2 minutes.
