Ingredients

Steaks of your choice

Splash vegetable oil

100 grams butter

3 sprigs fresh thyme

Coarse sea salt & ground black pepper

Method

  • Purchase your Grass Fed Striploin or Grass Fed, Grain Fed or Wagyu Rib Eye
  • Cut your steaks at least one inch thick (Freeze whatever you don’t use by tightly wrapping in clingfilm or in ziplock bags)
  • Rest on a plate at room temperature for 1 – 2 hours before cooking
  • Season well with course sea salt and freshly ground black pepper. These are big steaks, don’t be shy with the salt!

  • Add vegetable oil to a thick bottomed frying pan and heat until smoking. Make sure you have good ventilation or your kitchen will fill up with smoke!
  • Gently add the steaks and fry on a high heat for 3 minutes until a brown crust forms
  • Flip the steaks and turn down the heat

  • Add 2 good sized knobs of butter, 3 sprigs of fresh thyme and 3 cloves of garlic
  • Baste the steaks with the butter using a spoon, continuing to baste for around 3 minutes. Be careful not to burn the butter!
  • Always check the internal temperature, using a meat thermometer if you have one to ensure they are cooked to your liking. If you don’t have a thermometer, place a skewer into the thickest part of the beef and hold for 3 seconds. Place the skewer on your bottom lip. It should register warm when cooked to medium-rare or 50 degrees Celsius.
  • Rest the steaks on a rack for at least 5 minutes. Resting allows the meat to relax and absorb all of the juices before slicing.

  • Baste with the remaining butter juices one last time
  • Serve with a simple green side salad and chips, and sprinkle a little sea salt over the steak just before serving.

Rare Med Rare Medium Med Well Well Done
Pull Temp 50-55oC 55-60oC 60-65oC 65-70 oC 70 oC
Final Temp 60 oC 60-65 oC 65-70 oC 70 oC 75oC+

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