2 rib-eye steaks, each about
200g and 2cm thick
1tbsp sunflower oil
1 tbsp/25g butter
1 garlic clove, left whole but bashed once thyme, optional
- Up to eight hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame during a heavy-based frypan which will comfortably fit both steaks. When the oil is shimmering, turn the warmth right down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks within the pan, tucking the garlic and herbs in at the edges .
- Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min in order that they get a pleasant brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you’ve got a digital cooking thermometer, the temperatures you are looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for a minimum of 5 mins. While the steaks are resting, you’ll make a classic wine sauce to travel with them.