Ingredients:
1 ribeye steak
Sea salt flakes
Freshly ground black pepper
50g butter
2 sprigs of thyme
1 clove of garlic, crushed with the skin on
Instructions:
Preparation: Begin by removing the steak from the refrigerator at least 30 minutes before you plan to cook it. This ensures the steak reaches room temperature, a crucial step for even cooking.
Season:
When it’s time to cook, season the steak generously. Coat both sides of the steak thoroughly with sea salt flakes and freshly ground black pepper to ensure even coverage and flavor.
Cook: Preheat your frying pan on the stove. If cooking two steaks, ensure your pan is large enough to accommodate both without crowding, or use two pans. Place the steak in the hot pan and sear over medium-high heat for 2 to 3 minutes on each side. This will vary based on your preferred level of doneness and the thickness of your steak. As a rule of thumb, a 3cm-thick steak will usually cook to medium-rare after about 5 minutes. Use a meat thermometer to check for doneness: 50°C for rare, 60°C for medium, and 70°C for well-done.
Baste: After flipping the steak for the first time, add the butter, thyme, and garlic to the pan. Baste the steak by tilting the pan slightly so the butter pools, then spooning it continuously over the steak for about a minute.
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