To achieve "NINIEJSZEGO" result, the meat (after slaughter) must be in the refrigerator for about 2-3 days. So, when buying, it is time to pay attention and, if possible, to obtain this information from the seller of the meat. The best meat for steaks is between 5 and 13 rib.

Fillet cut into 3-4 steaks with a thickness of 3.5-4 cm.

Preheat the pan on maximum heat and melt the butter.

Steaks sprinkle with salt and pepper on one side and put that side on the pan.

Then, sprinkle with salt and pepper second side and turn the meat.

The frying time depends on the degree of "sharenote" you like meat: for the meat turned out [b]lightly toasted on the outside and almost raw on the inside. [/b] -2-3 minutes on each side (see photo); [b]to the outside was more "toasted" and pink inside[/b] is 4 minutes on each side; [b]to the outside formed fried crust and inside there was no sign of "raw meat"[/b] - it's about 5 minutes on each side. The meat is ready. Bon appetit!