Steak (Medium Rare) in a Pan

For the perfect steak, the quality of the meat and the precise heat control matter most – the rest is just salting and patience.

1. Take the meat out of the fridge at least 30 minutes before cooking, so it is at room temperature, then blot it thoroughly dry with kitchen paper – no crust forms on wet meat.

2. Heat a pan strongly with a little oil, and place the meat in it. Do not move it for the first few minutes, so it gets a nice brown crust.

3. Cook it for about 2-3 minutes per side (the internal temperature for medium rare is about 54-56 °C).

4. At the end drop the butter, the crushed garlic and the thyme into the pan, and baste the meat constantly with the foaming, fragrant butter.

5. Rest the steak for 5-10 minutes, so the juices distribute evenly – if you cut it straight away, its juices would run out.

Tip: Serve it sliced, with freshly ground pepper and coarse salt.