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Recipe: Australian Eye Steak - scotch fillet (Rip-eye)

Rip eye is called Scotch fillet in Australia and New Zealand.

Choose beef and make it moderate. Important: Always take it out of the refrigerator before baking and let it sit for 20 minutes at room temperature.
The materials are ready, here mainly steak, vegetables can be ignored.
Salt and pepper are sprinkled on both sides of the steak.
The focus pot needs to be very hot ~ when smoking hot ~ put the steak. Turn over after 1 minute.
Never turn over halfway, wait~
It will take another minute on the other side.
When you turn over again, you can put a spoonful of butter on the steak, add rosemary and garlic, and add flavor.
Basically turning twice (1 minute each time) is a good 3 points, but it depends on the thickness and heat of your steak.
Allow to stand for about 5 minutes after the pan, let all the gravy back to the various parts, then cut and eat.