Sirloin steak

olive oil

A piece of butter

black pepper

sea salt

Thyme

Recipe practice:

1. Let the steak stand and thaw to room temperature.

Add black pepper, crushed sea salt and thyme to taste.

2. Gently press the surface of the meat with your hands to embed the seasoning in the meat.

Apply seasoning near the fat layer.

Spread olive oil evenly on the surface of beef.

Heat the pan or barbecue until it smokes.

3. Spread the beef flat in the pot and don't move (3CM thick steak is fried for 3 minutes on each side).

Add a slice of butter when frying upside down for two minutes. When the butter melts, tilt the pan and pour the butter on it with a spoon.

5. Pick up one side of the steak with a clip and fry it for about one minute, then take it out and let it stand for 5-8 minutes (wake up the steak: the purpose is to let the steak absorb the soup. )

6. Add a little water directly after cooking.

7. Stir the lemon juice and heat to collect the juice. (sauce)

Step 8 set the table

9. Flat loading