Ingredients: 400 grams of bovine eye meat.

Accessories: 5-6 pieces of garlic with skin, a little salt (or Australian sea salt), a little black pepper, 2-3 sticks of rosemary, and 2-3 pieces of butter.

1, thaw, the key point is to put it in a cold room for one night, and then thaw at room temperature. Don't cover the plastic wrap, put some chopsticks on the thawed plate to separate the blood.

2, salt, a small amount of grinding some black pepper.

3. The key point is to add oil in the cast iron pot until it burns to a high temperature and smokes. Add steak and garlic and fry for 2-3 minutes on each side. Don't turn it over.

4, 3 minutes later, turn to low heat and continue frying for 2-3 minutes. During this period, butter and rosemary can be added, and garlic can also be added. When the time is up, judge the maturity of the center, immediately take the steak out of the frying pan and put it on the side plate for 5 minutes. When you wake up, the plate can also use chopsticks to isolate the juice.

5. Make side dishes during the period, turn to medium heat, add butter, mushrooms and potato pieces, add appropriate amount of water, add salt and pepper to taste, and turn to other pot covers for stewing, so that potatoes will ripen faster. When the mushrooms and potatoes are cooked, turn off the heat.

6. Move the steak to the steak plate, put the side dishes, and finish!