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  1

  Note that if you want your steak to be tender and juicy, you must pay attention to this step. If it is not a fresh-cut steak but a frozen steak, you must take it out of the freezer one day in advance and put it in the refrigerator to defrost slowly. Take the steak out of the refrigerator before cooking. Be sure not to wash the steak in water. Use kitchen towels to pat dry the excess water on both sides of the steak. Brush a little olive oil evenly on both sides of the steak to seal in the moisture. Sprinkle a little salt and black pepper. pepper, add rosemary or thyme, and set aside for a while.

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  2

  Wash the potatoes and leave the skin on. Brush the surface with olive oil. Put it in the oven and heat it up and down at 170-180 degrees for about 30 minutes.

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  3

  Wash the red cherry tomatoes and brush the surface with olive oil, sprinkle with crushed basil and put it in the oven, heat up and down at 150-160 degrees for 15-20 minutes.

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  4

  Wash the figs, pat them dry and cut them into half or quarter-sized pieces. Sprinkle an appropriate amount of sugar and cinnamon powder on the surface of the flesh and put it in the oven at 150-160 degrees for about 15 minutes.

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  5

  Pour a little olive oil into the pan, fry the asparagus with the roots cut off until slightly browned, sprinkle with appropriate amount of salt and black pepper, remove from the pan and set aside.

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  6

  Wipe the bottom of the steak pot with a kitchen towel dipped in a little olive oil to moisten it. (Don’t pour a lot of oil, this kind of steak is not a super thick cut steak that is slowly drizzled with hot oil)! After the steak pan is completely heated and smoking over medium-high heat (it must be smoking, so that the temperature is high enough to allow the instant surface heating of the meat to produce a perfect Maillard reaction), throw the rosemary into the pan, change the heat to medium-low, and add the sirloin Stand it up and fry it in the pan first, on the fat side, until the fat layer is browned, the butter is fragrant, and you can see obvious butter flowing out of the meat at the bottom of the pan. .

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  7

  Fry on the other side until slightly browned, then switch to both ends.

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  8

  After the sides of the entire circle of steak are sealed, you can start frying the cross-sections on both sides of the steak.

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  9

  Generally, there are no infrared or real temperature measuring needles at home. Generally, the estimated cooking time is about 20-30 seconds, turning once for one minute of doneness. I usually fry it for a little longer when I turn it over for the first time, and then turn it over when the perfect Maillard effect is produced. (The steak on the right has already produced a perfect Maillard effect on its surface.) For the second round of turning over, you can turn down the heat a little lower. Turn the two sides twice for about 2 minutes and it will be almost done. You can increase or decrease the cooking time according to the doneness of the steak you like.

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  10

  After the steak is fried, if the rosemary or thyme is not completely fried, you can put it on the plate with the steak. If it is burnt, just throw it away. We already have spices. The fragrance is ok.

Tips

There is nothing to note, if you have any questions let me know in the comments section. But you have to put a nice plate on it.