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1 rack of ribs
flakes of sea salt
black pepper, freshly ground
50 grams of butter
two thyme sprigs
1 garlic clove, peeled and smashed
Remove the steak from the refrigerator at least 30 minutes before cooking to allow it to come to room temperature. This is a crucial step in ensuring even cooking of the steaks.
Season the meat well when ready to cook. Season both sides well with salt and pepper, then place on top to ensure even coverage.
In a frying pan, heat the oil. If you’re cooking two steak slices, ensure sure the pan is big enough to accommodate them comfortably. Otherwise, make use of two pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2 to 3 minutes on each side (depending on the desired thickness and degree). As a guideline, a 3cm steak should be cooked after 5 minutes. If you have a meat thermometer, the indoor temperature should be 50 ° C for rarity, 60 ° C for average, and 70 ° C for good cooking.