Remove the steak from the refrigerator 20 minutes before cooking to warm it up to room temperature and wipe dry. Sprinkle with Meat Tenderizer (the meat tenderizer) and pepper.

Heat a pan on high heat – it should be hot but not Smoking (if the pan becomes too hot, the steak will burn outside before inside is cooked, and it's hard.

Put the steak in the pan, the pan will hiss. And on high heat, deep fried for 3-4 mins on each side

Gently turn the meat with a spatula (not a fork that does not leak juice). Put the garlic cloves and ginger slices and cook for another 5-6 min.

The classic steak prepared without adding the wine, but I prefer to pour the wine and put another 10 min.

Check the readiness of meat: gently press down on the steak with your finger tip. A rare steak should be soft and supple, well done firm. NOW we have to give the steak to rest Now give the meat a little "rest". Leave the meat to rest a little is very important as to properly prepare it for the whole piece will become warm, moist and tender. Remove the steaks from the pan, put them on the grill, cover it with cling film and leave in a warm place for 10 minutes. Better longer, it will allow it to acquire greatest flavor and softness.

I put in the microwave before serving and reheat 1-2 min.

Prepare the side dish - I made the green wheat and green peas with mini-peppers. Here I want to show how important after cooking the vegetables put in ice water. They retain their color and even made brighter.

Steak, watering his boiled wine, on a hot dish, prepare it and ENJOY!