Ingredients
- 1 XXL ribeye steak (400g)
- 1 sprig of fresh thyme
- 1 tablespoon of oil
- A pat of butter
Recipe
- Salt and freshly ground pepper
- Take the meat out of the refrigerator at least an hour before cooking.
- Choose a pan that matches the size of the steaks, but not larger.
- Melt the butter and oil mixture in the pan to make it very hot before placing the meat. Place the meat in the very hot pan and move it around so it doesn’t stick.
- Place a sprig of thyme or fine herbs on the meat during the cooking of the first side.
- Depending on the thickness of the meat and the desired doneness (rare, medium-rare, well-done), cook for 2 to 10 minutes per side. Generally, 5 minutes is sufficient.
- Once the desired doneness is reached, let the meat rest for 5 minutes under a sheet of aluminum foil to allow it to relax while retaining its heat before serving.
- Serve with ORGANIC Bearnaise sauce
