When the steak is cooked allow time for the muscle fibres to relax – cutting into it straight away will result in those delicious meat juices bleeding onto the plate. Rest the steak for about five minutes and the meat will relax and reabsorb all those juices, giving you a tender, succulent steak.
1.Before you begin, remove the steaks from the fridge and allow to come to room temperature (for at least 1 hour). Preheat the oven to 180°C/gas mark 4.
2.Place a heavy-based frying pan or griddle pan over a high heat and add a good dash of oil. Season the steaks liberally with sea salt.
3.When the oil is hot, add the steaks carefully to the pan and cook for 2 and a half minutes, or until beautifully golden on the underside.
4.Turn the steaks over and add a knob of butter, some thyme and a few garlic cloves. Baste the steak with the butter and once golden on the underside, place in the oven for 2–3 minutes.
5.Remove the steaks from the pan and allow to rest in a warm place for 5 minutes before serving. Season and serve.