If you reached this page, you will absolutely LOVE our Pub Grub Class here and our Sous Vide Class here! And now, for your T-bone steak like a pro:
Sprigs of thyme
Remove steak from the fridge, ideally one hour before cooking in order to get to room temperature.
Preheat the oven to 200C.
Preheat 1tbsp oil in a frying pan over high heat. Do not use extra virgin olive oil – rapeseed, sunflower or vegetable oil is preferred.
Season the steak generously with sea salt and cracked black pepper.
When the pan starts to smoke a little add the steak (flat side down) for 1 minute.
Seal both sides of the steak for 1 minute each. Add one clove of garlic and a few thyme sprigs.
Add 30g of butter to the pan. As the butter starts to foam, baste the meat for a further minute, turning the steak halfway through.
Transfer the steak with garlic and thyme into a lined oven-proof tray and cook in the center of the oven.
Rare Steak – 6-8 minutes
Medium Steak – 10-12 minutes
Well done Steak – 16 minutes
Remove steak from the oven and transfer the steak, garlic, and thyme to a warm place and allow to rest for 10 minutes.
Carve and serve!
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