When you start cooking, be sure to use a pan, preferably a baking tray from LECREUSET or STAUB. The pot will be very, very hot, fire! When you feel very hot and dry, the steak has been oiled before, so go straight to the pot. If you are a pot, turn it every 25 seconds. If you use a baking tray, turn it as little as possible in order to bake a pattern. If it's a marinated steak, fry garlic and rosemary in a pot for three minutes, and fry them together. The steak with a thickness of 3cm can be medium-rare when fried in 10- 12cm. The center temperature is 55 degrees, and it is fully cooked at 65 degrees. You can add a piece of butter to color before cooking. Butter must be put later, if it is put early, it will be dark and bitter to caramelization. Finally, let the steak stand after cooking! Let the steak stand for 5- 10 minutes, and don't cut it, so that the juice will return to the cells and the blood will not flow out after a knife. Sprinkle lemon juice on the steak and you can eat it. A good steak does not need black pepper sauce. This sauce is too strong for customers. Domestic steaks are specially made to cover up the bad taste of junk steaks. The three best companions of steak: salt, black pepper and lemon juice.