1. The original cut steak is naturally thawed. When it is close to room temperature, apply a thick layer of ingredients on the surface of beef, cover it with a layer of plastic wrap, and pat it gently with your hand to let the sauce penetrate into the beef.

2. After the beef is salted, there will be some changes in the surface color. Then heat the pan with high fire, add olive oil and fry until both sides are colored (high-temperature frying steak can better lock its juice, and it will be more perfect if it can be matched with a cast iron pan), add butter to enhance fragrance, and fry until medium-rare or medium-rare.

3, fried steak, can be served with iron plate, about 3 minutes after waking up, you can relax the steak fiber, lock the gravy, and taste fresh and juicy!