1 rib eye steak
unstable sea salt
Freshly ground black pepper
50 gm butter
2 sprigs of thyme
1 clove garlic, mashed with peel
Remove the steak from the refrigerator at least half an hour before cooking to allow it to reach room temperature. This is an important step to ensure consistent cooking throughout the steak.
When you’re ready to cook, season the steaks generously. Sprinkle plenty of salt and pepper on both sides from a height to get even coverage.
Get a hot smoking pan. If you’re cooking two steaks, make sure the pan is large enough to hold the steaks with plenty of room – if not, use two 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 the thickness and doneness your steak prefers). As a very coarse guide, a medium 3cm thick steak should be cooked – rare after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rareness, 60°C for medium and 70°C for good maturity.
After flipping the steak for the first time, add the butter along with the thyme and garlic and stir-fry for a minute. To do this, tilt the pan toward you so that the butter collects at the bottom of the pan, then spoon the butter back over the steak repeatedly.
Remove the steak from the skillet and let it rest for 5 minutes. Don’t be tempted to skip this step because it’s an important step – during the cooking process, the particles in the meat solidify, so if you cut them right after cooking, all the juices will flow onto the board. The resting time allows the particles to relax and reabsorb their fluids, which means you won’t lose any of those delicious juices when sculpting.
Cut the steak into strips, season and serve with your choice of side dishes and sauce