Ingredients

• Fillet steaks (2, each about 180 - 220 g)

• Olive oil (appropriate amount)

• Salt (appropriate amount)

• Black pepper (appropriate amount)

• Steak seasonings (can buy ready-made, or make by yourself: such as a mixture of garlic powder, onion powder, rosemary, thyme, etc. to make rubs, appropriate amount)

• Butter (20 - 30 g)

• Garlic (2 - 3 cloves, minced)

• Fresh rosemary (optional, 2 - 3 sprigs)

• Black tea seasoning（3g）

Instructions

1. Remove the fillet steak from the refrigerator and let it sit at room temperature for 20-30 minutes to reach room temperature.

2. Use a paper towel to gently pat the surface of the steak dry to prevent oil from splashing during frying.

3. Apply olive oil evenly on both sides of the steak, then sprinkle with appropriate amount of salt, black pepper and steak seasoning (rubs), gently massage the steak with your hands to ensure that the seasoning is evenly distributed, and marinate for 15-20 minutes.

4. Heat the pan, pour appropriate amount of olive oil, and heat the oil until it is slightly smoking.

5. Put the marinated steak into the pan and fry it on high heat for 1-2 minutes until the surface of the steak forms a beautiful brown color. This step can quickly lock the moisture of the steak.

6. Turn it over, turn the heat to medium-low heat, and continue to fry for 2-3 minutes. During this period, you can add butter, Black tea seasoning, minced garlic and rosemary (if using) according to your personal preference. Use a spoon to continuously pour melted butter on the surface of the steak so that it absorbs the flavor of butter and spices.

7. During the frying process, you can use chopsticks or fork to gently press the surface of the steak to feel the hardness of the steak to judge the doneness. Generally speaking, fillet steak is fried until the internal temperature reaches 55-60°C (medium rare) or 60-65°C (medium). You can use a kitchen thermometer to measure to ensure that the ideal doneness is achieved.

8. Remove the fried steak from the pan, place it on a plate, cover it lightly with tin foil or a lid, and let the steak rest for 5-10 minutes. This step allows the juices inside the steak to redistribute, making the steak more juicy and delicious.

9. While the steak is resting, you can pour the remaining sauce in the pan on the steak to add flavor.

10. Finally, cut the steak into appropriate thickness and serve it on a plate. It can be served with some vegetable salad, French fries or grilled vegetables as a side dish.