Steak

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Step 1

Important to let the steak rest outside the fridge to room temperature (at least 15min)

Step 2

Once at room temperature - Pat the steak with tissue paper to make sure it has dried off - Season GENEROUSLY with salt and black pepper on both sides

Step 3

Heat a pan on medium high heat for 5 minutes

Step 4

In the medium high heat pan, put the oil (better if the oil has high smoke point)

Step 5

Once the oil is hot, smoking, and shimmering, you put your steak in the pan.

Step 6

Cook the first side until there is color (around 2-3 min). It is recommended to flip the steak as you are cooking it so it is cooked evenly - do not keep it one side then another side

Step 7

Once there is color on one side, and then add the unsalted butter, slightly crushed garlic cloves, a bunch of rosemary and a bunch of fresh thyme

Step 8

Let the butter melt, title the pan and baste the steak over and over until it is ready

Step 9

Once done, take it into a cutting board, drip some juices from the pan on it and let it rest for 5 minutes

Step 10

Internal temperatures for steak cookness: Rare: 45–50°C Medium Rare: 55–60°C Medium: 60–65°C Medium Well: 66–69°C Well Done: 70–75°C