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o 1  steak

o Sea salt flakes

o Freshly ground black pepper


o 50 g butter

o 2 sprigs of thyme

o 1  crushed garlic clove with peel

 Preparation of a steak

Take out the fillet at least half an hour before Remove from refrigerator and cook until it reaches room temperature. This is an important step to ensure the steaks cook evenly.


When the steak is ready to cook, season it generously. Season generously  with  salt and pepper on both sides and place on top to coat evenly.

Heat a frying pan.If you are cooking two slices of steak, make sure the pan is large enough to comfortably accommodate the slices. Otherwise, use two saucepans and heat them at the same time. Add the steak to the pan and cook over medium-high heat for 2 to 3 minutes per side (depending on  desired thickness and quality). As a guideline: a 3 cm fillet should be cooked after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for Rare, 60°C for Medium and 70°C for Well Done.After flipping the steak for the first time, add  butter, thyme, and garlic and stir for a minute. To do this, tilt the pan toward you until the butter collects at the bottom of the pan, then pour the butter repeatedly over the steak.

Remove the steak from the pan and let it rest for 5 minutes. Don’t be tempted to skip this step, it’s essential. During the cooking process, the meat particles stick together. So if you cut the steaks right after cooking, you’ll run out of all the juice on the board.The rest time allows the particles to relax and reabsorb their fluids, which means you won’t lose those delicious juices when slicing.

Cut the steaks into strips, season and serve with your choice of side dishes and sauce.


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