Cooking: Black Pepper Steak

Got tired of making chicken cutlets, so I moved on to steak…

The method is pretty much the same as chicken cutlets. First thaw the steak — you can pound it with the back of a knife to loosen it up.

Then rub on salt, black pepper and vegetable oil, both sides, and give the steak a little “massage” while you’re at it.

Same as pan-frying chicken cutlets: into a flat pan, medium heat, lid on, two minutes on the front, two minutes on the back, and it comes out medium. You can add time — figure out your own doneness.

And the biggest difference from chicken cutlets once it’s out of the pan is…

You need a knife.