*Ingredients:
°1 steak
°flaky sea salt
°freshly black pepper
°50g of butter
°2 sprigs of thyme
°1 garlic clove crush with the last skin
*Instructions
Take the steak out of the fridge as a minimum 1/2 of an hour earlier than cooking to permit it to return back to room temperature. This is an vital step to make certain even cooking at some point of the steak.
When prepared to cook, season the steak generously. Sprinkle salt and pepper liberally on each facets from a top to achieve even coverage.
Heat up your frying pan. If you are cooking 2 steaks, make certain your skillet is massive enough to match the steaks in with enough room - if not, use 2 skillets and warmth them simultaneously. Add the steak to the skillet and prepare dinner dinner over medium-high warmth for 2-three mins on every side (relying on how thick and achieved you want your steak). As a guideline, a 3cm thick steak must be cooked medium-rare after five mins. If you've got got a meat thermometer, the inner temperature must be 50°C for rare, 60°C for medium and 70°C for nicely achieved.
After flipping the steak for the primary time, upload the butter with the thyme and garlic and baste for a minute. To do this, tilt the pan toward you in order that the butter collects at the lowest of the pan, then positioned the butter lower back at the steak some times.
Remove the steak from the pan and allow rest for five mins. Don't be tempted to pass this step as it is an vital step - for the duration of the cooking technique the beef debris will stick together, so in case you reduce it proper after cooking all of the juices will spill out onto the board. The rest time lets in the debris to loosen up and reabsorb their liquids, which means you do not lose any of these scrumptious juices whilst sculpting.
Slice the steak throughout the grain, season and serve together along with your preference of facets and sauce
Enjoy !
