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Came out a little too well, but flavorful. Some parts more tender but it's round steak.

Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes.

Removed and rested (pic8.co) 5 minutes before cutting strips.

Came out a little too well, but flavorful. Some parts more tender but it's round steak. Pounded steak, not too thin, salt pepper and adobo rubbed each side. Fried in vegetable oil 2 minutes each side (maybe gave it less than a minute longer). Reduced to low , threw in slab of a butter, sprig of rosemary, few sprigs of thyme, 2 cloves crushed garlic and basted for 3-4 minutes. Removed and [rested](https://pic8.co/sh/PpPkLV.jpg) 5 minutes before cutting strips.

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[–] • 0 pt (edited )

Don't boil your steaks. Use bacon fat or clarified butter.

Season with salt and put it in the fridge for 2 hours, take it out and dry it with paper towel.

Add crushed black peppercorn on both sides and rest at room temp for 30 minutes.

Heat your (cast) iron pan to a good 365ºF (185ºC) and drop your steak and don't touch it until caramelized, then flip it, add crushed garlic cloves and thyme (fresh if possible).

Use a spoon to sear it with its juice/butter/bacon fat and let it rest for a good 8 minutes on a wooden board. Then slice it and serve with roast potatoes and green beans (sauteed in the same pan).

[–] • 1 pt

Yeah. Forgot to salt and pat dry later. Did that on my last and greatest pork chop recipe i posted. Just went right in, but did do cracked. I still like oil (usuy olive), er'body coming at my neck. No touchy, butter garlic herb bastey.