Take the meat out of the refrigerator 1 hour in advance so that it can reach the ideal ambient temperature of 22 ° - 23 °.

Cut the strips of fat on the side of the roast beef several times without damaging the meat, otherwise the meat would pull together during roasting and the steaks would bulge.

Heat a pan on the highest setting.

Put a little clarified butter in the hot pan and fry the steaks for a maximum of 1 minute on each side.

Season with salt and pepper.

Then wrap it in aluminum foil and let it rest for 2 minutes in the 110 ° oven.

As a side dish I serve: beans with caramelized roasted onions