1. Take the steak out of the refrigerator one hour in advance and return to room temperature. 1 hour later, use kitchen paper to absorb the surface moisture as much as possible, smear salt, black pepper and garlic, pour olive oil, turn over and repeat the same operation. Do not marinate, let stand for 5- 10 minutes.

2. Boil the pot until it boils.

3. When burning, you can take a garlic and cut it for later use.

When the steak is cured, it has been blessed with olive oil. There is no oil in the pot. Just throw away the whole steak after it's cooked. The thickness of my piece is 2cm, and it takes 2 minutes on each side. Don't move the steak frequently, turning it over frequently will cause the loss of gravy. So throw it away and look at the time. Two minutes later, turn it over and look at the time. Just turn off the fire and take it out,

5. Let the fried steak stand for 2-3 minutes to reabsorb the gravy, otherwise the juice will overflow after cutting, and the meat can only be dry wood.

6. While waiting, lightly rub garlic on the steak.

7. Take a small piece of butter and spread it evenly.

8. After the steak is rested, you can cut it and put it on the plate. What's left on the plate is gravy. Cut the lemon, squeeze some juice and mix well. Because it's a short version, lemon is ok, and you can add a spoonful of mustard sauce and mix well if you like.

9. Pour the gravy mixed with lemon juice on the steak.