Perfect Steak
Serves 2
Directions
- 1Season the steaks generously with salt and fresh cracked pepper.
- 2Season the steaks generously with salt and fresh cracked pepper.
- 3Season the steaks generously with salt and fresh cracked pepper.
- 4Start by rendering the fat cap of the steak in a pan with some oil until it's caramelized and beautiful.
- 5Start by rendering the fat cap of the steak in a pan with some oil until it's caramelized and beautiful.
- 6Start by rendering the fat cap of the steak in a pan with some oil until it's caramelized and beautiful.
- 7Sear each side of the steak for about 2.5 to 3 minutes, or according to your desired temperature.
- 8Sear each side of the steak for about 2.5 to 3 minutes, or according to your desired temperature.
- 9Sear each side of the steak for about 2.5 to 3 minutes, or according to your desired temperature.
- 10Add fresh herbs (thyme and rosemary) and smashed garlic to the pan, ensuring they infuse into the oil.
- 11Add fresh herbs (thyme and rosemary) and smashed garlic to the pan, ensuring they infuse into the oil.
- 12Add fresh herbs (thyme and rosemary) and smashed garlic to the pan, ensuring they infuse into the oil.
- 13Add good butter to the pan.
- 14Add good butter to the pan.
- 15Add good butter to the pan.
- 16Baste the steak with the butter, herbs, and garlic.
- 17Baste the steak with the butter, herbs, and garlic.
- 18Baste the steak with the butter, herbs, and garlic.
- 19Remove the steak from the pan and let it rest.
- 20Remove the steak from the pan and let it rest.
- 21Remove the steak from the pan and let it rest.
- 22Slice the rested steak.
- 23Slice the rested steak.
- 24Slice the rested steak.
- 25Finish with maldon salt.
- 26Finish with maldon salt.
- 27Finish with maldon salt.
Ingredients
- 2 steak
- 2 steak
- 2 steak
- salt
- salt
- salt
- fresh cracked pepper
- fresh cracked pepper
- fresh cracked pepper
- fresh herbs
- fresh herbs
- fresh herbs
- thyme
- thyme
- thyme
- rosemary
- rosemary
- rosemary
- garlic
- garlic
- garlic
- oil
- oil
- oil
- butter
- butter
- butter
Equipment
pantongsspooncutting board
Tips
- Use good quality salt, not all salt is the same.
- Do not skip rendering the fat cap until it's caramelized and beautiful.
- Use good quality ingredients.