Ingredients

• Thick-cut steaks (suggested to choose ribeye steak, sirloin steak or filet mignon, etc., with a thickness of about 2 - 3 cm): 2 - 3 pieces (adjust according to the number of diners)
• Garlic (3 - 4 cloves, cut into thin slices)
• Fresh rosemary or thyme (optional, several branches)
• Butter (20 - 30 g)
• Onion (0.5, optional, for pairing with steak)
• Cherry tomatoes (optional, for decoration and pairing, an appropriate amount)
• Salt (appropriate amount)
• Black pepper (appropriate amount)
• Olive oil (appropriate amount)
• Black tea seasoning（3g）

Instructions

1. Take the steak out of the refrigerator and leave it at room temperature for 20-30 minutes to allow the steak to return to room temperature. This will allow the steak to be heated more evenly during the frying process.

2. Use a paper towel to dry the surface of the steak and make sure the surface of the steak is dry, otherwise it is easy to splash oil during frying.

3. Sprinkle salt and black pepper evenly on both sides of the steak, and press gently to allow the seasoning to adhere better to the surface of the steak. The amount of salt can be adjusted according to personal taste. Generally, sprinkle about 1-2 grams of salt and appropriate amount of black pepper on each side.

4. Heat the pan, pour in an appropriate amount of olive oil, and put the steak into the pan after the oil is hot (you can see the oil is slightly smoking). Don't rush to turn the steak over. Let the steak fry on one side first, about 2-3 minutes, until a beautiful brown crust forms on the surface of the steak, which can lock in the juice of the steak and increase the taste.

5. Turn over and continue to fry the other side for 2-3 minutes. At this time, you can adjust the doneness of the steak according to your personal preference. If you like your steak rare, such as medium rare, the total frying time can be controlled at about 4-5 minutes; if you like it medium rare, such as medium rare, the total frying time can be about 6-8 minutes; if you like well-done steak, you need to fry it for longer, but be careful not to over-fry it, so that the steak does not become dry and woody.

6. During the frying process of the steak, you can add garlic slices and fresh rosemary or thyme (if using) to let their fragrance blend into the steak. Fry the garlic slices until golden brown.

7. When both sides of the steak are fried, turn down the heat and add butter. Use a spoon to continuously pour the melted butter on the surface of the steak so that the steak absorbs the aroma of the butter and further enhances the taste and color of the steak. Fry for about 1-2 minutes until the steak reaches the doneness you want.

8. Remove the fried steak from the pan, place it on a plate, and let the steak rest for 5-10 minutes. This step is important because during the resting process, the juice inside the steak will redistribute, making the steak more juicy and delicious.

9. Once rested, the steak can be sliced ​​into appropriate thickness and served with fried garlic slices, rosemary or thyme (if available), and onions (if using) and cherry tomatoes (if available) as a garnish and side dish.