Steak

1

It's hot, so don't start a fire in case the meat out there is too old for the meat, two centimetres thick is released on the oil and it's fried for a minute. This meat I use is steak for stew. It's got a band, but it's cheap, Orz

2

Turn it over, I'm overweight, I've got three centimeters, I've had one and a half on the first one

3

If you flip the meat, you put garlic on it

4

Butter. I put around 4x4x5cm

5

Crushed cheese, with Cheddar, no other kind of cheese. On meat, no salt. Cheese is salty enough. Noodles

6

YOU KNOW, I BOUGHT THESE FRIES FROM KFC, AND I PUT A BOTTLE OF SEA SALT AND BLACK PEPPER AND A BEAUTIFUL WHITE PEPPER

I timed it, and it took about 6 minutes in total. Some classmates might worry about it not being cooked through, so you must buy reliable meat. Because the meat was thick this time, I unconsciously cooked it a bit longer, so it's medium-well. Some meat is best at medium-well, some at rare, but since I haven't studied this, I won't say more. I personally prefer medium-rare. I heard someone silently say, "I want mine well-done." Don't be ridiculous; well-done is really hard to eat, it's like chewing firewood. I think when you cut the meat open, it should be divided into three equal layers, with the top and bottom brown and the middle pink—that's the best.