Article in English: A cast-iron skillet is great at conducting heat, meaning that it spreads it out evenly over the entire surface. Use a nice neutral oil to cook the steak in. Olive oil is great for pasta and eggplant, but not so great for cooking steaks. Canola or another vegetable oil is probably better.  For best results, use a thermometer to check the internal temperature of the steak. Here's a guide of how internal temperature corresponds to doneness:  120° F (48.8° C) = Rare 130° F (54.4° C) = Medium rare 140° F (60° C) = Medium 150° F (65.5° C) = Medium well 160° F (71.1° C) = Well done Aromatics you may use while pan-searing may include:  Rosemary Thyme Marjoram Garlic Sage As you cook your meat, the juices travel to the inside of your meat as the muscle fibers contract. If you cut your steak right after you take it from the grill, the juices in the center fall out more freely. If you wait for at least five minutes, the muscle fibers relax and the juices spread out more evenly throughout the whole steak. Enjoy your wonderfully cooked steak alongside some German potato salad and brussel sprouts, for example.

Summary in Chinese:
在长柄铸铁煎锅上倒入2汤匙油，大火烧热，直到冒出浓稠的烟雾。 将牛排放入煎锅中，如果煎锅带有凸起条纹的话，还需要注意摆放的位置。 频繁翻面，大约每分钟翻一次，一直持续6-12分钟，直到内部达到理想的温度。 达到理想的熟度之前，加入2汤匙黄油和其他一些香料。 牛排烹调完毕以后（离火后它还会有一定升温），将其静置至少五分钟。 享用。