As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average and 70 ° C for good cooking.
After turning the steak for the first time, add the butter, thyme and garlic and stir for one minute.
To do this, tilt the pan towards you until the butter collects at the bottom of the pan, then pour the butter over the steak repeatedly.
Removing steak from skillet & permit it rest for 5 min .
Don’t be tempt to skip this step, it is esentiel .
During the cooking process, the meat particles stick together, so if you cut the steaks right after cooking, all the juices on the board will run out.
The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.
Cut the steaks into strips, season and serve with your choice of side dishes and sauce.
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