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Ingredients
4 servings
Instructions
Step 1
Marbling - look for fat webbed into the flesh
Step 2
Oil steak so seasoning will stick
Step 3
When seasoning, be generous with salt on all sides. Only use fine ground pepper so steak maintains contact with pan. Leave in fridge overnight if possible
Step 4
Tie twine around steak to make for flat surface for even cooking
Step 5
Temper - pull steak out the fridge 40 mins before cooking, getting to room temperature
Step 6
Heat dry pan on high heat for 5 mins, then add oil, then add steak
Step 7
Sear on high heat on fatty sides of steak to render fat, then cook each side for 2-2.5 mins each side. Do not touch the steak once it's on the pan until done.
Step 8
Turn heat to low and add shallots.
Step 9
Smash garlic with backend of knife, add to pan, then add butter and stir.
Step 10
When butter starts to foam, add steak, tip pan to baste cook, adding thyme at very end and pulling steak at 115 F since basting creates more carry over cooking
Step 11
Let steak rest for half as long as cooked, then slice against grain.
Notes
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