Instructions:
1. Prepare the Steak
Let the steak sit at room temperature for at least 30 minutes before cooking. This step ensures even cooking and better results.
2. Season Generously
When ready to cook, season both sides of the steak liberally with sea salt and freshly ground black pepper. Make sure the seasoning is evenly distributed.
3. Heat the Pan
Place a frying pan over medium-high heat. If you’re cooking more than one steak, use a large enough pan to avoid crowding, or cook them in separate pans simultaneously.
4. Sear the Steak
Add the steak to the hot pan and sear each side for about 2–3 minutes, depending on thickness and your preferred doneness. For a 3 cm thick steak:
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Rare: 50°C internal temperature
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Medium: 60°C
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Well done: 70°C
5. Add Flavor
After flipping the steak once, add butter, thyme, and crushed garlic to the pan. Let the butter melt and tilt the pan slightly so the melted butter pools. Baste the steak by spooning the butter over it continuously for about a minute to enhance flavor and richness.
6. Let It Rest
Remove the steak from the pan and set it aside to rest for 5 minutes. This crucial step allows the muscle fibers to relax and reabsorb juices, resulting in a tender, flavorful cut. Skipping this can cause all the juices to run out when slicing.
7. Serve and Enjoy
Slice the steak into strips, adjust seasoning if needed, and serve hot with your favorite sides and sauce.
