1. Put the meat in a bag or container with all of the marinade ingredients.
2. Marinate in the refrigerator for 12–24 hours.
3. Remove from the refrigerator 3 hours before cooking so that it comes to room temperature.
4. Before cooking, dry the meat off well and sprinkle with salt.
5. Fry in a skillet with olive oil over medium heat, turning frequently, until the average temperature reaches 50–52 degrees.
6. Remove the meat from the skillet and pour out the fat. Add the marinade liquid and broth to the skillet and heat until it thickens slightly.
7. Turn off the heat and add the butter. Add salt if needed and serve with the steak.
