To begin with, I prepare the meat, that is, I will wipe all the traces of moisture with a paper towel, the meat must be as dry as it may be. If we do not do this, when we roast the meat it will boil instead of crackling. I saw some housewives thinning the meat with meat mallet, I prefer to leave the meat so thick, so after frying it will remain juicy inside.

Then season the meat with sea salt and freshly ground pepper and sprinkle with a little olive oil.

Here I mean that the meat was of such good quality that it was not necessary to sprinkle with oil or fry in oil. It was enough to melt the fat of the meat and no extra oil or lard was needed. In the past, in the rural area of Transylvania, housewives often used pork fat or lard instead of vegetable oil.

Garnish a non-stick pan at high temperature, when it's hot, we put the flesh that has to break at that moment. if you do not put oil over the meat, you can put some olive oil or lard in the pan.

We fry the meat about 3 - 4 min on each side, turning the meat every minute until we get a beautiful crust on both sides.

Reduce the temperature to the environment and put a piece of butter in the pan.

With a spoon sprinkle the meat with melted butter for about 2 minutes. Whoever wants, can put in butter a piece of garlic, I did not put it because I'd serve a garlic sauce on the steak.

Remove the flesh from the pan and let it rest for 4-5 min.