Use top quality meat. Let meat reach room temperature. Heat the oil in the pan until it starts smoking. Color the steaks on all sides and lower the temperature. Add a knob of butter. Wait for the butter to buzz and pass the steak through it. Take the meat out of the pan and add a tablespoon water to the butter so that it does not burn. Put the meat in oven for another 20 to 30 minutes at 100°C. Serve the meat on hot plates and tranche it with a sharp knife. Heat the gravy and give it over the meat.