Rosemary Steak

Overview

Ever since I watched Sister Gao’s video, I now have great success cooking steaks.

Bring the steak to room temperature and marinate with some freshly ground sea salt for about 5 minutes. (Do not marinate for too long as it will produce water, which will affect the taste.)
Put the fat cut from the steak into the cast iron pan, fry until the oil is released, and remove.
Fry the steak over high heat for about 2 minutes.
Flip and fry for 2 minutes. (The cast iron pan is heated evenly, and the steak is evenly colored.)
Add 1 small piece of butter to melt and fry over medium-low heat.
Sprinkle the rosemary, use a spoon to pour the oil from the pan over the steak, and fry for about 3-4 minutes on each side.
Very nice steak, about 7 minutes done at this time. (If you are not sure, you can cut a hole and see. You will gain experience after doing it a lot.)
After the steak is out of the pan, cover it and simmer for 5-10 minutes to allow the juice to be absorbed.
Start eating.