In the steak, it should not be thinner than 2.5 cm, massage the oil and let the steak rest in the refrigerator for at least ½ hour, preferably a few hours, but take it out of the refrigerator at least one hour before frying. Let a cast iron pan get very hot. Make a water test: a drop of water must hiss and evaporate. Put the steak in the hot pan. Fry for 1 minute, turn, fry for 1 more minute, then add some oil to the pan and turn down the heat. Fry for 2 minutes on each side. The steak is then medium. Remove from the pan, season with salt, pepper and keep warm for 2 minutes. Pour the oil out of the pan and deglaze the roasting with a little bouillon. Pour the juice over the steak and enjoy! Variation: Soak chiles in oil and use this oil (you can also buy it ready-made) to massage in - but never for frying (!).
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