1 rib steak
Sea salt flakes
Freshly ground black pepper
2 sprigs of thyme
1 clove of crushed garlic with its skin
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Remove the steak from the cooler 30 minutes prior to cooking it until it arrives at room temperature. This is a significant stage in guaranteeing that the steaks are cooked equitably.
At the point when prepared to cook, liberally season the steak. Sprinkle with heaps of salt and pepper on the two sides, and set on top to get even inclusion.
Heat a griddle. On the off chance that you are cooking two cuts of steak, ensure the skillet is adequately enormous to easily fit the cuts. In any case, utilize two skillet and intensity them all the while. Add the steak to the skillet and cook over medium-high intensity for 2 to 3 minutes on each side (contingent upon the ideal thickness and degree). As a rule, a 3cm steak ought to be cooked following 5 minutes. In the event that you have a meat thermometer, the indoor temperature ought to be 50 ° C for extraordinariness, 60 ° C for normal, and 70 ° C for good cooking.
Subsequent to turning the steak interestingly, add the spread, thyme, and garlic and mix briefly. To do this, slant the container towards you until the spread gathers at the lower part of the skillet, then pour the margarine over the steak more than once.
Eliminating steak from skillet and grant it to rest for 5 min. Try not to be enticed to avoid this step, it is fundamental. During the cooking system, the meat particles remain together, so assuming you cut the steaks just in the wake of cooking, every one of the juices on the board will run out. The rest time permits the particles to unwind and reabsorb their liquids, and that implies you will not lose those heavenly juices while cutting.
Cut the steaks into strips, season, and present with your decision of side dishes and sauce.