1, raw materials preparation: steak moderate amount, olive oil moderate amount, black pepper moderate amount, coarse salt moderate amount, garlic moderate amount, butter moderate amount, lemon moderate amount.

2, steak an hour in advance from the refrigerator to return to room temperature, 1 hour after the use of kitchen paper as much as possible to absorb surface moisture, rubbed with coarse salt.

3, grind black pepper, garlic, drizzle with olive oil, turn over and repeat the same operation once. You don't need to marinate, just leave it for another 5-10 minutes.

4, dry-boil the pan until it comes to a rolling boil, and while it's boiling you can take a garlic clove and cut it up for later.

5, steak marinade already have olive oil to add support, the pot does not add any oil, after burning the steak whole directly thrown down, I have this piece of 2cm thickness, 2 minutes on each side is good. Do not move the steak and turn it over too often, it will cause the loss of gravy. So throw it straight down, watch the time, and after two minutes turn it over and watch the time. Just turn off the heat and remove.

6, fried steak rest for 2-3 minutes to make it reabsorb the meat juice, otherwise cut the juice overflow, the meat can only eat dry firewood. While waiting, use the broken side of the garlic to lightly coat the steak.

7, take a small piece of butter and apply the same. Steak rested can be cut to plate, the rest of the plate is the essence of the gravy, lemon cut and squeezed on a little juice can be combined. Because it is a simple version, so the lemon is good, if you like can also add a small spoonful of mustard sauce to mix.

8, mixed with lemon juice gravy poured on the steak, steak out of the pot, do not immediately go to cut and eat. That time the steak is in a high temperature state, cut the steak will let the meat inside the juice are flowing out, although it looks very attractive, flowing with the juice of the steak, but the juice flows out, so the beef will be too old and too dry, out of the pot and wait for 10 minutes and then cut, that point in time is the best. Beef should be thinly sliced to be tasty. Do not cut large pieces, the mouth will show old.