1. Thaw the steak
2. Pour olive oil in the pan, wait until the oil is hot enough, put the steak in the pan, taking care not to stick to the bottom
3. Add butter and thyme
4. Out of the pot, soak up the oil with kitchen paper
5. carry out
Tips:The author chose fillet steak here, which can be replaced with other steaks, but it is best not to use marinated steaks or defatted steaks (not tasty). Steaks should not be turned over multiple times. It is recommended to turn one side at a time as the display surface as evenly as possible after the bleeding. 7 mature for about 10 minutes, remember to sprinkle with salt to taste.
