1. Take the steak out of the refrigerator an hour in advance and return it to room temperature.

After 1 hour, use kitchen paper to absorb as much moisture as possible from the surface, rub with coarse salt, grind black pepper, garlic, drizzle with olive oil, turn over and repeat the same operation.

2. No need to marinate, just leave it for another 5-10 minutes. Before frying the outside steak, heat the pan very hot and use olive oil.

?Extended information:?When the steak is put into the pot, the high temperature will quickly seal the surface of the meat, allowing the delicious juice to stay inside.

You can use vegetable oil or butter to fry the steak. If conditions permit, it is best to use olive oil. Because it is not fried, you don’t need too much oil, just a thin layer.

Steaks are generally medium-rare, medium-rare, medium-rare and well-done, all depending on the length of time they are fried.

Finally, add salt and black pepper (add the salt last because if you add it first, it will suck out the juice from the meat and affect the tenderness of the meat).