A quintessential French classic: a juicy and flavorful steak seared to perfection in a scorching hot pan. Finished with a knob of butter and fresh herbs, this is the ultimate quick dish to impress at the table.
⏱️18 min
📊Easy
👥2 servings
🍽️Main
quickbudget-friendlyfamily
Ingredients
2 piècesbeef steaks (ribeye or rump steak)
30 gbutter
1 pincéefine salt
1 pincéefreshly ground pepper
2 brinsfresh thyme
1 goussegarlic
Instructions
1PREPARING THE MEAT: Remove your steaks from the refrigerator 10 minutes before cooking to bring them to room temperature. Gently pat them dry with paper towels to remove surface moisture, which would prevent a beautiful crust from forming. Season generously with salt and pepper on both sides just before cooking, never before, as salt could dry out the meat.
2HEATING THE PAN: Pour a splash of neutral oil into a heavy-bottomed pan (cast iron or stainless steel preferably) and heat it over high heat for 2 minutes. The pan must be very hot: you should see a slight wisp of smoke when you pass your hand above it. This temperature is essential for searing the meat and creating a caramelized crust.
3SEARING THE STEAK: Gently place the steak in the blazing hot pan. You will hear a characteristic sizzle. Let it cook without touching or flipping it for 3 to 4 minutes depending on thickness and your preferred doneness. For rare steak, aim for 60-62°C internally; for medium-rare, 65-70°C. Never use a fork to turn it; use tongs to avoid piercing the meat.
4FLIPPING AND FINISHING: Turn the steak with tongs and continue cooking for 2 to 3 minutes on the other side. Two minutes before finishing, add a knob of butter, crushed garlic, and thyme. Tilt the pan slightly and continuously baste the steak with the foamy butter that forms. This gesture, called "basting," adds flavor and tenderness to the meat.
5RESTING AND SERVING: Transfer the steak to a preheated plate and let it rest for 2 minutes covered with a bowl or foil. This essential resting period allows the juices to redistribute throughout the meat, ensuring a tender and flavorful result. Serve immediately with a pinch of fleur de sel, accompanied by fries, a salad, or seasonal vegetables.