The naked eye steak is cut from a small part near the end of the rib. The meat here is tender and juicy (with snow lines) and has endless taste. Naked steak generally refers to the boneless part taken from the middle of the cow, and [eye] refers to the circular cross section of the muscle. Because the muscles in this part don't move often, the meat is very soft and juicy, and it is evenly covered with snow-like fat. It is often called eye meat steak in the market, which is a wrong title.
The practice is as follows:
1. First, brush both sides of the steak with cooking oil.
2. Taste. Eating steak, the original flavor of steak is very important, and you don't need too much seasoning. Just black pepper and sea salt will do.
3. The pot is hot. How hot should it be? Put a drop of water and it will evaporate instantly (no need to put oil).
Then put the steak in the pot and stop moving. Two minutes. Don't worry, it won't burn.
5. Turn over and fry for another 2 minutes, and sprinkle with a little fresh rosemary. 6. Put two slices of butter.
7. After the butter melts, insert it into the meat with a thermometer. If it's medium rare, it's 55 degrees Celsius. Today, mine is 60 degrees Celsius, and it is medium rare.
8. After the plate is installed, cover it with tin foil and let it stand for three minutes. This step is to make the gravy more uniform and integrated with the meat.