Steak.

Ingredients

  • 1 ribeye or sirloin steaks per serving

  • 1–2 tbsp neutral, high smoke point oil (Avocado is great!)

  • 2 tbsp butter

  • 3 garlic cloves, smashed

  • A few sprigs of fresh thyme or rosemary

  • Salt & black pepper

Instructions

  1. Pop the cuts in the fridge uncovered on a wire rack overnight or as long as possible on the day of cooking.

  2. Bring steak to room temperature (20–30 min) & Pat dry.

  3. Season generously on both sides with salt. Kosher salt is best for coverage without over seasoning, flakey salt tends to fall off in the pan and is better for finishing while table salt is too overpowering or doesn’t cover as well.

  4. Heat a heavy pan (cast iron works best) over high heat until very hot.

  5. Add oil, then lay the steaks in on the fat cap first, Sear until golden and then sear the cut sides for 2–3 min per side, flipping every 30 seconds, until browned.

  6. Reduce the heat slightly and add butter, garlic, and thyme, tilt the pan, and baste the steaks with the melted butter for another 1–2 min.

  7. Cook to 5°C below preferred doneness, the steaks will continue to rise in temperature while resting, cooking to the desired temperature will result in an overcooked protein after resting.

    • Rare: 49–52°C

    • Medium rare: 53–56°C

  8. Remove from pan, cover loosely with foil, and rest 8–10 min.

  9. Slice against the grain before serving with flakey salt and pepper.

The pepper ideally comes before serving as it has a tendency to burn in the pan, ruining the aromatic and warm profile.