flocculent sea salt
freshly ground black pepper
50 g butter
2 sprigs thyme
1 clove of garlic, crushed with the skin on
Remove steak from the refrigerator at least half an hour before cooking to reach room temperature. This is an important step to ensure consistent cooking throughout the steak.
When cooking, generously season the steak. Sprinkle with plenty of salt and pepper on both sides from a height for uniform coverage.
Heat your pan. If you’re cooking two steaks, make sure your pan is large enough to insert the steaks. If not, use two stoves and heat them simultaneously. Add the steak to the pan and cook over medium-high heat for 2 to 3 minutes per side (depending on how thick and how well you like your steak). A 3 cm thick steak should be cooked to perfection after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare products, 60°C for medium products, and 70°C for cooked products.
After turning the steak for the first time, add the butter with the thyme and garlic and sprinkle for one minute. To do this, tilt the pan towards you so that the butter pools at the bottom of the pan, then spoon the butter back onto the steak repeatedly.
Remove the steak from the pan and let stand for 5 minutes. Don’t be tempted to skip this step, as it is important. During cooking, the particles in the meat tighten, so if you cut them directly after cooking, all the juices will overflow onto the board. The rest time allows the particles to relax and reabsorb their liquids, which means that you do not lose any of these delicious juices when carving.
Slice steak over grain, season and serve with sides and sauce of your choice