The story of man, fire and meat is as old as time. Invest in a good cut and give cooking your full attention for the best results!
Ingredients + Preparation
- Steak: Go to your local butcher and talk to them about what you like! They're the experts after all...
- Butter (1 tbsp)
- Thyme (Three sprigs)
- Garlic (1 clove)
- Salt & pepper (To season)
1. On the cutting board, season the hell out of both sides of the steak with salt & pepper and let rest for 10-15 minutes. If you think you've used too much salt & pepper then you've used enough!
2. Heat your pan to high medium-heat.
3. Once hot, add oil and immediately place steak in the pan. Cook for 3 minutes - make sure you don't move the steak for the first 2 of the 3 minutes (this will ensure it sears properly).
4. Flip the steak and cook for an additional 3 minutes. In the final minute add in thyme sprigs, garlic and butter. Use a spoon to drizzle the melted butter over the top of the steak, coating it thoroughly.
5. Remove from heat and allow to rest on cutting board for 3 minutes. This will allow the meat to re-absorb juices and even out.
6. Consider making a pan sauce with the beautiful drippings in the pan!
Full-bodied, complex, fruit forward. What you want is a wine with good acidity and tannin structure - not just a fruit bomb. Tannins and acids help the wine to cut through the fattiness of the steak. Cabernet is grown all around the world, so support a local producer if you can!
You also can't go wrong with a heavier red, such as a Shiraz or Nebbiolo.
Tips + Tricks
- When buying your steak talk to your butcher - they know their stuff! Avoid steaks that are grey or lack marbling.
- The steak will sweat as the seasonings dissolve. It's done when you can no longer see any grains of salt, or after about 15 minutes.
- For the best results and to remove any guess work, invest in a meat thermometer. It's worth it if you're investing in a nice cut of meat!
- Timings for a 2 cm / 3/4" thick steak:
Rare - 3 min both sides (50 C / 125 F)
Medium Rare - 4 min both sides (56 C / 135 F)
Medium - 4.5 min both sides (63 C / 145 F)
Well Done - 6 min both sides (75 C / 170 F)
While steaks are high in protein, they are also high in saturated (bad) fats, so look for a leaner cut of meat or limit your weekly consumption of red meat. Consider a grass-fed beef or buffalo steak, which is leaner. Serve with a high-fiber veggie like asparagus, broccoli, brussel sprouts or spinach salad, as foods high in fiber are good to lessen the impact of foods high in saturated fat.