How To Cook The Perfect Steak in a Pan

Ingredients

1. Steaks of your choice
2. Splash vegetable oil
3. 100 grams butter
4. 3 sprigs fresh thyme
5. Coarse sea salt & ground black pepper

Method

• Purchase your Black Angus or Wagyu ribeye or sirloin steaks here
• Cut your steaks at least one inch thick, you can freeze what you don’t use by tightly wrapping in clingfilm or in ziplock bags
• Rest on a plate at room temperature for 1 – 2 hours before cooking
• Season well with coarse sea salt and freshly ground black pepper. These are big steaks, don’t be shy with the salt!

• Add vegetable oil to a thick-bottomed frying pan and heat until smoking. Make sure you have good ventilation or your kitchen will fill up with smoke!
• Gently add the steaks and fry on high heat for 3 minutes until a nice brown crust forms
• Flip the steaks and turn down the heat

• Add 2 good sized knobs of butter, 3 sprigs of fresh thyme, and 3 cloves of garlic
• Baste the steaks with the butter using a spoon, continue to baste for around 3 minutes. Be careful not to burn the butter!
• Always check the internal temperature,  use a meat thermometer if you have one to ensure you get the degree of doneness you’re after, if you don’t have a thermometer then you can use a skewer placed into the thickest part of the beef and close to the bone, hold in the meat for 3 seconds then place on your bottom lip  it should register warm when cooked to medium-rare or 50 degrees Celcius
• Rest the steaks on a rack for at least 5 minutes. Resting allows the meat to relax and stops blood from oozing out onto the plate later

• Baste with the remaining butter juices one last time
• Serve with a simple green side salad & chips, sprinkle a little sea salt over the steak just before serving.