This is the perfect steak recipe. Fact. Follow these instructions and you’ll get a thick, salty crust and tender meat full of buttery juices.
Tips for the perfect steak
Allowing the steak to come to room temperature before frying will allow it to cook more evenly. Putting a cold steak into a hot pan means a big temperature difference – which could mean a burnt outside with a raw middle. So don’t forget!
Oiling the steak rather than the pan means that there’s just a fine layer coating the meat, ensuring the surface area is closer to direct heat. This allows a better crust to develop.
Salting well before cooking does two things: firstly, it draws moisture from the surface of the steak, allowing salt to enter and season it; secondly, the salt affects the protein structure, which softens and tenderises the meat.
Always use a heavy-bottomed, flat frying pan – it ensures maximum contact between the pan and the steak (you won’t get that with a griddle pan)
Buy a large steak that you can slice and share. A thick steak means more caramelisation and tender meat, as it cooks in the pan for longer.
Resting the steak is key – it lets the internal juices redistribute after the extreme heat of the pan, making for a juicier steak.
Two hours before cooking, remove the steak from the fridge to bring it to room temperature, ensuring it is well covered. An hour before cooking, coat the steak in the oil and then season with the sea salt flakes on all sides.
Put a heavy-bottomed frying pan over a high heat until hot. Holding the steak with tongs, sear the fatty edge, cooking for a couple of minutes until it starts to crisp. Then drop the steak onto one of its sides and cook for 2 minutes 30 seconds. Flip the steak and cook for a further 2 minutes 30 seconds, then add the butter, thyme and garlic to the pan. Flip and cook for 1 minute, basting regularly with the butter, then flip for 1 minute more, basting all the time.
If you have a digital thermometer, insert it into the thickest part of the steak – it should read 50C.
Remove the steak to a plate, pour over the garlic, thyme and brown butter, loosely cover with foil and rest for 10 minutes.
Slice against the grain and serve with the resting juices and butter.