Pre-defrost the steaks. I took 3 of them because they were small.
Pat the steaks on both sides with a paper towel, brush with oil, drizzle with lemon and salt.
In a mortar, grind the garlic into a paste. Add the parsley and also mash. Add salt and olive oil to taste.
Fry the steaks for about 2 minutes on each side, depending on their thickness.
You can focus on the temperature inside:
43 degrees - very juicy and a little hard (like a meat steak with blood)
46 degrees - meaty and juicy
49 degrees - hard and dry (like a well-done steak)
Remove the steaks from the heat and RUB with the sauce.
Bon appetit.
