Mastered to Perfection: Beef Steak - favourite

Method

• Take the meat out of the fridge and bring to room temperature.
• Wipe the excess moisture off using paper towels.
• Sprinkle with the salt and pepper.
• Since the salt will be washed off with the oils while cooking, please use a little bit more salt than usual.
• Heat a non-stick frying pan.
• When the pan is hot, place the meat without oil over medium-high heat.
• It's depending on the thickness of the meat, but please don't touch for the first 5 minutes.
• Leave until the surface is browned nicely.
• Flip the meat, and leave for 3 minutes.
• Serve the meat on a plate.
• Please don't cut the meat into strips.
• Slice the onion along the grain.
• Crush the garlic with a knife.
• You can use the thyme as is (with the leaves left on the twig).
• Add the butter, onion, crushed garlic, and thyme to the pan, which was used to cook the meat.
• Saute over low heat to make the butter absorb the flavour slowly.
• Top the beef with flavoured butter, onion, and thyme from Step 7, and you're done.