Cum să gătești un steak ca un bucătar profesionist!

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.