Thyme Honored Steak Recipes

HOW TO COOK STEAK - LIKE A CHEF!

Steps:

• Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
• Dry steaks: Pat dry with paper towels.
• Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
• Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
• Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.
• Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL - the thyme will sputter!
• Baste: As soon as the butter is melted, continuously spoon the butter over the steak until it's cooked to your liking - 2 minutes in total for the 2nd side for medium rare (52C/125F, chart below for other doneness temps)
• Basting also renders fat on the side of the steak - use tongs to sear the edges at the end if you want it browned more.
• Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
• Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.

T-BONE STEAK WITH THYME AND GARLIC BUTTER

Steps:

• Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.

ALL-AMERICAN T-BONE

Steps:

• Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.
• Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so it's soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).
• Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.