The thin-cut steak can also be tender and juicy when fried, so it is very delicious!
by Northgardon
Eye meat steak (thickness approx. 1.5 cm) 1 piece
Olive oil to taste
Black pepper to taste
Rose salt to taste
1 rosemary
1: After the steak is thawed, use kitchen paper to absorb the surface water
2: Sprinkle rose salt and black pepper on both sides and mix well to taste
3: Heat a frying pan, pour an appropriate amount of olive oil, wait for the oil temperature to be very high (the pan starts to smoke) and then add the steak, fry on both sides of the high heat for 25 seconds
4: Turn off the heat, add butter and rosemary, use the remaining temperature of the pan to fry for about 15 seconds on each side, and let the steak absorb the aroma of butter
5: Let it sit for 1 to 2 minutes and then eat
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