Steak New York

Before frying, the meat must be kept at room temperature. It should not only become room temperature, but also slightly wind up. This will clog the blood inside the steak and prevent it from coming out during frying. This will make the steak more juicy.

Ingredients

• a piece of beef 2-3 cm thick as a palm - 1 pc.
• garlic - 1 head
• sprig of thyme - 1 pc.
• chili pepper - 1 pc.

Directions

1. Take out the meat and leave at room temperature for 2 hours.
2. Grease the grill rack with vegetable oil, put the steak on it and fry, making a minimum of manipulations. Ideally, the meat should only be turned over once. It is better to fry the meat to the degree of medium.
3. Cover the steak with a foil dome to warm up. Rest the steak by transferring to a warm plate.
4. Serve the steak with the head of garlic baked in the oven. Garnish with a sprig of thyme and chili.