1. Remove the steaks from the refrigerator, put them at room temperature for one hour, and then put the new potatoes in the steamer for steaming;
2. Evenly sprinkle a proper amount of coarse salt and ground black pepper on both sides of the steak, and then evenly smear a layer of olive oil;
3. Heat the thick bottom pan over high heat, and put the steak directly on it;
4. Fry for 1-2 minutes, turn over, and then fry for 2-3 minutes;
5. Turn over and fry for 1-2 minutes;
6. Use the clip to hold the steak upright, let the side with fat touch the bottom of the pot, fry for ten seconds;
7. Put the steak aside, cover it with tin paper and rest for about 8 minutes;
8. Fry asparagus and sliced tomato with the remaining oil in the pot, and wait for 2-3 minutes until asparagus breaks;
9. Put out the steamed potatoes and mix in a small spoon of vanilla butter while it's hot;
10. Put the steak and side dishes on the plate, then cut a piece of vanilla butter and put it on the steak.