Steak, salt, black pepper, olive oil, garlic, thyme, butter, mushrooms, carrots, asparagus, onion

First, lay the steak out flat on a chopping board and wrap it in a sheet of kitchen paper or paper towel, pressing down hard a couple of times so the paper towel soaks up the blood from the steak.

Sprinkle both sides of the steak evenly with salt and black pepper.

Next, massage the steak, which is an important step in making a steak and will make the meat more tender. Once the massage is done, set it aside and wait for 5 minutes.

Pour the appropriate amount of olive oil into the pan, the oil burns 3 into the heat, the marinated steak, into the pan, turn on the high heat frying; steak will be with the temperature rising, shrinking, and bubbling a little juice; frying process, pay attention to the flip side.

After the steak is juiced, add the garlic, thyme, and butter; keep pouring the pan juices onto the steak, and turn it over a few times from time to time with a clip; ****fry for two and a half minutes.

Remove the seared steak from the pan and let it rest for 5 minutes to lock in the juices.

While you're waiting, sauté the side dishes: add the mushrooms, carrots, asparagus, and onions to the pan where you sautéed the steak earlier; when they're cooked through, serve and pose for a photo, and finish with the steak.

So the sautéed steak is ready, start to enjoy the delicious.