- Freshly ground black pepper
- fifty grams butter
- two sprigs thyme
- one crushed garlic clove with steak skin
- sea salt flakes
- Take the steak out of the refrigerator on some scale thirty minutes before you cook it until it reaches room temperature. This is an important stage in ensuring that the steaks are cooked fairly.
- When you’re ready to cook, season the steak in large quantities. Sprinkle bunches of salt and pepper on both sides, and lay on top to flatten the inclusion of the result.
- Heating tray. Assuming you’re cooking two pieces of steak, make sure the pan is large enough to fit the pieces easily. Anyway, use two plates and heat them all the time. Add the steak to the skillet and cook over medium-high heat for two to three minutes on each side (depending on thickness and ideal degree). As a general rule, a three cm steak should be cooked after 5 minutes. Assuming you have a meat thermometer, the temperature inside should be fifty°C for unusual cooking, sixty°C for normal cooking, and seventy°C for fine cooking.