Thaw the steaks in the freezer one night in advance. Place the thawed steak in the room at least 20 minutes ahead of time to bring the steak's internal temperature up to room temperature; consistent temperatures inside and outside of the steak will make it tender on the inside.

Step 2

Marinate the steaks briefly with freshly ground coarse black pepper and sea salt, coating both sides of the steaks evenly with the salt and pepper.

Step 3

Heat a frying pan and pour the olive oil into it, coating the bottom of the pan evenly with the oil. A non-stick pan only needs a small amount of oil.

Step 4

When the oil is at least slightly smoking, add the steaks. Turn the steak once every half a minute so that the steak is evenly heated while searing, and stand the steak up to sear the fatty part of the flanks to force out the grease. (Add olive oil to force out the fat.)

Step 5

Add the thyme, garlic cloves, and small pieces of butter. Pour the melted butter liquid over the steak, about two minutes will make the steak no red color inside, this time the steak will be very tender. The steak can be sautéed for more time according to your personal preference. (The oil may be too hot at this point, so add a little olive oil along the sides of the pan to cool it down.)

Step 6

Remove the steak to a plate to reduce the sauce, and then arrange the cooked vegetables and pour the wine over them. Be sure to reduce the juices for a few minutes before serving the steak after frying.