INGREDIENTS:

°1 steak

°flaky salt

°fresh black pepper

°50g butter

°2 sprig thyme

°1 garlic clove crushed with the remaining skin

DIRECTIONS:

Take the steak out of the refrigerator at least half an hour before cooking to allow it to come to room temperature. This is an important step to ensure even cooking throughout the steak.

Sprinkle salt and pepper liberally on both sides from a height to achieve even coverage.

Heat up your frying pan. If you’re cooking 2 steaks, make sure your pan is big enough to fit the steaks in with plenty of room – if not, use 2 pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2-3 minutes on each side (depending on how thick and done you like your steak). As a guideline, a 3cm thick steak should be cooked medium-rare after 5 minutes.If you have a meat thermometer, core temperature should be 50°C for rare, 60°C for half-cooked also 70°C for well-done.

After flip steak for the first time, adding butter with thyme and garlic also baste for a minute. To do this, tilt the pan towards you so that the butter collects at the bottom of the pan, then put the butter back on the steak a few times.

Remove the steak from the pan and let rest for 5 minutes. Don’t be tempted to skip this step as it’s an important step – during the cooking process the meat particles will stick together, so if you cut it right after cooking all the juices will spill out onto the board. The rest time allows the particles to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices while sculpting.