- 1 rib steak
- Sea salt flakes
- Freshly ground black pepper
- 50g butter
- 2 sprigs of thyme
- 1 clove of crushed garlic with its skin
Take the steak out of the refrigerator at least half an hour before cooking it until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.
When ready to cook, generously season the steak. Sprinkle with lots of salt and pepper on both sides, and set on top to get even coverage.
Heat a frying pan. If you are cooking two slices of steak, make sure the pan is large enough to fit the slices comfortably. Otherwise, use two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). 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.
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