Steps
Initial
- Take the meat from fridge and keep out for 20 to 30 mins. Don’t keep it out longer or it will loose moisture.
Marinate
- Add salt properly on all sides of the steak , even thin edge (I put a bit more of the pink Himalayan salt cause I was just popping it over. Better put and spread it evenly and reduce salt)
- Add pepper all sides in same manner as above (marinating correctly with salt and pepper is important)
- No need to marinate and keep, can directly to below pan (this is very important or else you will loose moisture)
On the pan
- Keep electric gas 4/8 (for flame – keep it a little less than medium, you don’t want to burn the steak)
- Heat large pan for 3 mins until hot.
- Add olive oil till there is enough spread on the pan.
- Once olive oil is hot, add the marinated steak (This ensures the steak doesn’t burn)
- Cook both side 2 mins
- You can keep it and make sauce below or remove seperately make sauce below and add again to fry for 2 mins in both sides
Sauce in pan
- Until it will get a good grayish brown
- Add garlic 4 cloves or 2 tablespoons of garlic
- Add thin cut butter as much as needed to melt. I used 1/10 of full butter piece
- Add thyme as much as you think is needed
- Add 1 rosemary per steak piece
- Mix well
- Use spoon and pour over steak
- Cool another 2 mins both sides and turn off flame
- Let it cool down for 10 mins off the flame and pan. If you leave in hot pan it cooks more.
- Cut
- Pour sauce over cut piece using a spoon
- MAX TOTAL TIME TO COOK STEAK 8 mins (plus sauce making time)
If you want medium rare, cook f
Short tip
To make it Well done –
I cooked 2 mins each side 3 times in total, and then left in pan further after switching off gas.
To make it Medium rare
Cool 2 mins each side 2 times, in total and don’t leave in pan to overcook)
Very important – although the above is a recipe from my experience, it will all depend on the size, length and quality of the meat and the flame, it is important to keep checking your steak and follow your gut to know when it’s ready at the cooking level you want.
If you have a cooking thermometer, use that to ensure the meat is at the right temperature of 135.