Let the pan to be very hot and the steak to be at room temperature.

Add oil to the pan, stir the pan so the oil distribute evenly. When it smokes, put the steak on the center of the pan.

Cook for 2-3 minutes on each side. Only turn once for each side. And don't forget to cook the creamy white fat side.

Touch the steak to know the doneness of it. Rare is somewhat feels like the inside of the thumb. Medium is firm with a slight of resistance when you touch it. Well done is somewhat feels like the center of your wrist.

Add butter 1.5 mins before the steak is done for a nut-ground finish. Baise the steak with melted butter. Cook the creamy fat at this stage.

Put it on the plate and pour butter over it. Leave it to rest.

Don't cut too thin as it will make the steak to be cold faster than it should be.