Defrost in a refrigerator at room temperature one night in advance or at least eight hours (not refrigerated) Note that the steak does not need to be unpacked during the thawing process
After thawing and drying, you can sprinkle the steak with an appropriate amount of salt and black pepper according to your personal taste.
Preheat the frying pan over medium high heat until it becomes slightly misty and white, then add the cooking oil and wait for ten seconds. When the oil temperature rises, add the steak.
"Take a one-inch-thick steak as an example"
Fry one side for a minute to a minute and a half. Do not stir during this period, then flip and fry for another minute to a minute and a half. (The corresponding time varies depending on the thickness of the steak and cooking equipment)
After a total of two to three minutes, take out the steak. Leave it for eight to ten minutes to allow the juices to return and transfer the heat to the core of the steak. (During this period, you can wrap the steak in aluminum paper to lock in the heat)
Then return the steak to the pot, add butter and garlic or herbs over medium-low heat, and pour the butter over the top of the steak repeatedly to increase the aroma of butter and herbs and further transfer the heat to the core of the steak. (It lasts about one minute to a minute and a half)
