Pan-seared steak

Ingredients

• 2ribeye steaks, about 3 cm thick, at room temperature
• 2 tspsea salt, flaky
• 1 tspblack pepper, coarsely ground
• 1 tbspsunflower oil, or another neutral oil
• 1 1/2 ozunsalted butter
• 2 clovegarlic, lightly crushed, skin on
• 1/4 ozfresh thyme, a few sprigs

Method

1. 1

   Blot the steaks completely dry on both sides with paper towels, then season them heavily with the salt and pepper right before they go in the pan.

2. 2

   Get a heavy skillet properly hot, add the sunflower oil, and lay the steaks in away from you. Leave them completely alone until a dark crust has formed, then turn once and do the same on the other side.

3. 3

   Drop the butter, crushed garlic and thyme into the pan, tilt it toward you so the foaming butter pools, and spoon it over the steaks continuously for the last minute.

4. 4

   Move the steaks to a warm plate and leave them to rest, then slice across the grain and pour any resting juices and the pan butter over the top.