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Instructions
1. Prep the Steak
Take the steak out of the fridge at least 30 minutes before cooking to allow it to reach room temperature. This helps the meat cook evenly and prevents the center from staying cold while the outside sears.
2. Season Generously
Pat the steak dry with paper towels. Season both sides liberally with sea salt and black pepper, pressing the seasoning into the meat for full coverage.
3. Heat the Pan
Place a heavy skillet (cast iron preferred) over medium-high heat. If cooking more than one steak, ensure the pan is large enough or use two pans to avoid overcrowding.
4. Sear the Steak
Add the steak to the hot, dry pan and sear for 2–3 minutes per side, depending on thickness and desired doneness. For reference:
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Rare: 50°C (122°F) internal temperature
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Medium: 60°C (140°F)
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Well done: 70°C (158°F)
A steak about 3 cm thick typically takes around 5 minutes total to cook to medium.
5. Baste with Flavor
After flipping the steak, add butter, thyme, and garlic to the pan. Tilt the pan slightly so the butter pools at the bottom. Using a spoon, baste the steak continuously with the melted butter for about 1 minute to infuse it with flavor and create a beautiful crust.
6. Let It Rest
Remove the steak from the pan and let it rest for 5 minutes. This step is essential—it allows the juices to redistribute through the meat instead of spilling out onto your plate.
7. Slice and Serve
Slice the steak against the grain into strips. Add a pinch of sea salt to finish, and serve with your favorite sides—think crispy potatoes, sautéed greens, or a creamy peppercorn sauce.
