- Hot & Bold
- Mains
- Prep 10 min
- Cook 12 min
- Serves 2
A great steak needs three things: a dry surface, a very hot pan and patience. Leave the meat alone while it browns, baste it at the end and let it rest, and a simple cut turns into a proper dinner.
Ingredients
- 2 ribeye steaks, about 300 g each and 3 cm thick
- 1 tbsp neutral oil
- Flaky salt and freshly ground black pepper
- 50 g butter
- 4 cloves garlic, lightly crushed
- 4 sprigs thyme
Herb butter
- 75 g soft butter
- 1 tbsp chopped parsley
- 1 tsp chopped chives
- 1 small clove garlic, grated
- A squeeze of lemon juice
Method
- Take the steaks out of the fridge 45 minutes before cooking. Pat them completely dry and season generously with salt and pepper on both sides.
- Mix the soft butter with the parsley, chives, grated garlic and lemon juice. Roll it in baking paper into a log and chill.
- Heat the oil in a heavy pan until it just starts to smoke. Lay the steaks in, away from you, and leave them alone for 3 minutes until deeply browned.
- Turn the steaks and cook for 2 minutes. Add the butter, garlic and thyme. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes.
- For medium-rare, the steak should feel springy and reach about 54 C in the centre. Rest on a warm plate for 5 to 8 minutes.
- Slice against the grain and top each portion with a round of herb butter.
Leave a Reply