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Ingredients:
- 2 sprigs of thyme
- 1 clove garlic, crushed (with skin on)
- Sea salt flakes
- Freshly ground black pepper
- 1 ribeye steak
- 50g butter
How to Make:
- Prepare the Steak:
Take the steak out of the refrigerator at least 30 minutes before cooking to allow it to reach room temperature. This helps the steak cook evenly. - Season the Steak:
Generously sprinkle both sides of the steak with sea salt and freshly ground black pepper. - Heat the Pan:
Heat a frying pan over medium-high heat. If cooking two steaks, make sure the pan is large enough to fit them comfortably. If necessary, use two pans to cook them simultaneously. - Cook the Steak:
Add the steak to the pan and cook for 2–3 minutes on each side, depending on your preferred doneness. For a 3 cm thick steak, cook it for about 5 minutes. If using a meat thermometer:- Rare: 50°C
- Medium: 60°C
- Well-done: 70°C
- Add Flavor:
Once you flip the steak, add the butter, thyme, and garlic to the pan. Tilt the pan so the butter pools at the bottom, and then spoon the butter over the steak for about a minute. - Rest the Steak:
Remove the steak from the skillet and let it rest for 5 minutes. This step is crucial as it allows the juices to redistribute, preventing them from running out when you cut the steak. - Serve:
Slice the steak into strips, season again if needed, and serve with your favorite side dishes and sauce.
