°1 rib steak
°sea salt flakes
°Freshly ground black pepper
°50 gm butter
°2 sprigs of thyme
°1 clove garlic
Taking steak out of the fridge at least half an1h before you cook it,
When you’re ready to cook, seasoning steak generously. Sprinkling plenty of salt & pepper on both sides also apply to face for even coverage.
Heat a fry pan. If you’re cooking 2 steaks, making sure pan is large enough to fit slices comfortably. Otherwise, use 2 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 thickness and degree required). If you have a meat thermometer, the temperature inside should be 50°C for rareness, 60°C on average, and 70°C for fine cooking.