First, choose the steak part. There are 3 pieces of steak. tenderloin, sirloin, and sirloin! Each part has a different texture, so you can choose according to your taste. We usually enjoy sirloin, but we choose tenderloin and sirloin on anniversaries and holidays. Among them, tenderloin is the best. When you grill steak at home, the appropriate thickness is 2-3 centimeters.

First of all, the most important task. Removing the remaining blood. Use a kitchen towel to get rid of the color.

Originally, I was going to prepare 400g of tenderloin, but when I bought tenderloin at the Livestock Cooperative, I also bought the sirloin part because the groom wanted to eat sirloin.

Prepare red wine herb powder as a task to be done before roasting steak. Salt and pepper later

Before baking steak, spread olive oil or red wine evenly. Spread the red wine back and forth using a silicone brush.

And sprinkle the herb powder for steak. Dried rosemary is also good. These days, steaks are sold separately at the market, so I use them very conveniently. If you put one, not only beef but also when you grill pork, it will help with the smell and it's delicious.

Preparing grilled vegetables to accompany the steak before baking. First, put 1 tablespoon of olive oil and cook with garlic. And when the garlic is golden brown, add the last cherry tomato mushrooms and stir-fry while seasoning with salt and pepper.

Also, I left one butter at room temperature in advance. The core butter of steak grilling!! Butter packaging is a little different. I've already divided the butter.

Cover beef tenderloin and sirloin marinated with red wine and herbs and let them ripen in the refrigerator for 10-30 minutes.

If you want to feel the juices of the steak in your mouth, make sure to sprinkle salt and pepper directly on the grill. If you sprinkle salt and pepper powder in advance, the juices will be drained and become dry due to osmotic pressure. Sprinkle just before baking.

Heat casting pan or frying pan over high heat as much as possible. If you grill it to a certain extent, you can heat it as much as possible and check the seriousness. If you're not sure, it's a good smoking point to grill steak if you heat it up with a tablespoon of cooking oil until there's smoke. Remove the tested cooking oil with a kitchen towel. When pan is as hot as possible, reduce to medium heat and add 1 tablespoon butter.

Place tenderloin on top when butter melts. And then season it. Sprinkle salt and pepper.

Another important tip! Waiting for a while. Wait for 3 to 4 minutes until the side of the pan is dark brown and crispy, then turn over and cook. Sense that if the meat is very thick, it also cooks the side thoroughly. It is a process of adding flavor and flavor to the meat by burning a little protein and locking up the gravy. I cook the meat 2cm thick for about 3 minutes,

Turn it upside down and cook it for 1-2 more minutes. It's good when it's burning and crispy.

Check if the steak is cooked. There's also a way to poke chopsticks. When you get used to it, you can also test it with the elasticity of the meat by poking it with your fingers. If you're a beginner, you can poke it with chopsticks and put it on your wrist. If it's cold, it's rare, and if it's warm, it's medium.

Since it's a casting pan, we decided to grill it for about a minute and preheat the rest before eating. I cooked it medium. I'll cut it and show you later.

When the meat is done, add grilled vegetables and sprinkle parsley to complete the tenderloin steak. If you want to enjoy a juicy steak, wrap it in a cooking foil and give it a break of 3-4 minutes. The juice spreads evenly throughout the meat, making it more moist and free of juice and blood.

The tenderloin steak in a sizzling casting pan is complete!