Tender and juicy, oven-baked tender grilled steak

The steak that is slow-baked in the oven is grilled first and then fried, tender and juicy, with a low failure rate. Choose a steak that is thick, at least 3 cm. This method is about 7 medium rare, and if you like medium rare, you can lower the temperature.

Ingredients

Athicksteakofabout3cm two pieces

Rosemary 4 root

Blackpepper one scoop

Seasalt(orregularsalt) amount

oliveoil amount

Cooking Instructions

Bring the steak to room temperature, absorb the moisture with a paper towel, sprinkle with black pepper, salt and olive oil and spread evenly.
Preheat the oven to 120 degrees, put the steak in, top with rosemary, and bake for 30 minutes, if you like a little raw, reduce to 100 degrees and bake for 30 minutes.
After 30 minutes of baking, take it out.
Heat the oil in the pan, burn until it smokes, put the steak in, and fry the fat part first, because my family doesn't actually eat fatty meat, so I fried it casually, and if you eat it, you can fry it for a while.
Then fry the steak for 30-40 seconds on each side.
Take out the fried steak and leave it for 5-10 minutes, cut it and put it on a plate, and you're done.