1. Take the steak out of the bag, absorb the moisture on the surface with kitchen paper, suck it for a while, and then suck it dry. 2. Put a little olive oil on the steak and drop some olive oil on it. Why do you do this? Because the pot is very hot. If you drop olive oil directly into the pot, the olive oil will burn instantly. What do you mean, it will volatilize and deteriorate, so you should smear it on the olive oil, so that the temperature of the steak will be cool and its oiliness will be absorbed, and the oil will not evaporate immediately after being put into the pot.

3. Then start to light the fire and heat the pot. Let's burn the pot to a boiling point, and to what extent, just use water to test the temperature in the pot. So what's the temperature of the pot? Just like the lotus leaf, drop water into the pot in the shape of water drops, and this temperature will be fine. Never use a small fire, it is not allowed.

4. Now we put the cow into the pot, and the time of one side is one minute. At this time, we prepare another half piece of garlic, mash it with a knife, and cut it into powder, which will increase the flavor of the steak. Put the chopped garlic into the pot, add a little rosemary and stir fry the garlic. At this time, be careful not to put salt in a hurry, because the steak is very thick, and it is ok for us to put salt after cutting. Turn it over after a minute's time, and you can see that this side has a feeling of coking. At this time, you can sprinkle a little salt to increase its taste.

5. Be careful not to press the steak with a clip during frying, and don't try its hardness, because the hardness at this time and the hardness of the steak below are completely different concepts. So just look at the time. Turn it over again in a minute, about 20 seconds, and sprinkle a little more salt. Fry it again for 20 seconds. At this time, you can see that its surface presents a perfect coking, and this steak is the best.

6. Let's turn it over again. Because 3 cm is thick enough, we should fry the edges a little. At this time, you won't see any soup coming out. Those who can fry the soup need to know more about the steak. Turn off the fire after turning it over twice, take it out and put it on the chopping board for two minutes. Be careful not to press it with a clip.

7. After standing for two minutes, prepare to cut the steak. It is suggested that you don't use a knife and fork to cut it. Because the knife and fork are not fast enough, the soup will be easily kneaded out during the kneading process, so you must cut it quickly with the fastest knife. At this time, the steak is tender, remember to be light, and its cross section is beautiful and great. This is the legendary filet mignon-rare.

8. At this time, you can sprinkle a little salt on the cross section, and finally add a little black pepper. This steak is ready, tender and fragrant in your mouth, and the most important thing is that the soup is rich and chewy!