Exercise:
1. Preheat the oven to 500 degrees Fahrenheit or 260 degrees Celsius.
2. The size and thickness of steak are the key, and the thickness of 1.25 inch (3 cm) is the easiest to control.
3. After taking it out of the refrigerator (not frozen), sprinkle Shanghai salt evenly on both sides of the steak.
4. Heat the cast iron plate to a high temperature (white smoke can be seen rising), and drain the fried cattle flat. If a striped plate is used, the steak should be placed at an acute angle with the stripes.
After 5 or 2 minutes, turn the steak horizontally for 90 degrees and repeat this step until both sides turn brown.
6. Place the steak with a clip and fry the fat side for 1 min to make it brown.
7. Spread tin foil on the oven plate, then spread rosemary and pat garlic cloves (even skin), and put the cow on rosemary and garlic cloves for 5 minutes, during which you can sprinkle black pepper on the surface of the steak.
8. Put it in a preheated oven and bake for 10 minute. After taking out the baking tray, move the steak to the chopping board/plate for cutting.