This time I used T-Bone Steak, but the most delicious is undoubtedly the tenderloin. It can also be entrecote according to your preference. These meats I mentioned do not need marination. As for the thickness of the meat, I think 3 cm (1,18 inc) is ideal. Prepare some salt and pepper. This much. Oil is not used, it is meaningless. First, we need to get the meat ready to be thrown into the pan. For this, the meat must come to room temperature. If the meat is thrown into the pan while it is cold, the inside will not be cooked and the outside will not be sealed enough. The best thing is to take the meat out of the fridge and leave it alone until it comes to room temperature. If you're in a hurry, though, you can heat it up in the microwave. Salt is sprinkled on both sides of the meat that has come to room temperature and ground black pepper is poured from the mill (don't even try to ground black pepper). In fact, black pepper will burn when you throw the meat into the pan, but for...