Steak (Medium Rare) in a Pan

Cooking a great steak depends on the quality of the meat and precise heat management.

The steak is brought to room temperature before cooking. A cast iron or heavy pan is heated until smoking hot.

The steak is placed in the dry pan and not moved until a deep crust forms. Turned only once.

• Butter, garlic and thyme are added towards the end
• The steak is basted continuously with the foaming butter
• Rested for at least 5 minutes before cutting

Sliced against the grain and served immediately.