° Freshly ground black pepper
° 50 gm butter
° 2 sprigs of thyme
° 1 clove garlic, mashed with peel
* Instructions
Take the steak out of the fridge at least half an hour before you cook it, so it reaches room temperature. This is an important step to ensure that the steaks cook evenly.
When you’re ready to cook, season the steak generously. Sprinkle plenty of salt and pepper on both sides and apply to the face for even coverage.
Heat a frying pan. If you’re cooking two steaks, make sure the pan is large enough to fit the slices comfortably.,
Utlize 2 pans & heat them simultaneously. Adding steaks to skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on thickness and degree required). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rareness, 60°C for medium and 70°C for fine cooking.
After flipping the steak for the first time, add the butter, thyme, and garlic, and stir for 1 minute. To do this, tilt the pan toward you so that the butter collects at the bottom of the pan, then repeatedly pour the butter over the steak.
Remove the steak from the skillet and let it rest for 5 minutes. Don’t be tempted to skip this step, it’s esentiel. Pending cooking process, meat particles stick jointly, so if you cutting steak directly after cooking, all the juices on the board will run out. The resting time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when chopping.
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