1. Smash the garlic cloves. Pluck the leaves of rosemary and thyme. Put the steak, spices, garlic, and olive oil in a freezer, seal it and knead it so that the steak is fully covered with the marinade, and then marinate for 2 hours.
2. Chop basil. Dice the butter and put it in the food processor. Squeeze the lemon juice and pour it into the food processor with salt, cayenne chili powder, pepper, and basil. Whisk and mix all the ingredients, pour them into a piece of plastic film, roll them into stakes, and wrap them tightly. Refrigerate for at least 30 minutes.
3. At the same time, preheat the oven to 60°C. Heat a cast iron pan over medium-high heat, then remove the steak from the freezer, put it in the pan along with the herbs and minced garlic, and fry on both sides for 4-5 minutes. Then pour the steak, herbs and garlic into a soup plate, cover with another plate, put in the oven, and bake at 60°C for 8-10 minutes.
4. Take the basil butter out of the refrigerator and cut into slices. Take the steak out of the oven, sprinkle with salt and pepper to taste, put on the basil butter and enjoy!
