Remove the steak from the fridge at least 30 minutes before cooking so it can come to room temperature. This is a crucial step to make sure the steaks cook evenly.
When you're ready to cook, sprinkle the steak with plenty of seasoning. Add plenty of salt and pepper to both sides of the food, ensuring it is evenly covered.
Warm up a frying pan. If you are cooking two pieces of steak, ensure that the pan is big enough for the slices to fit well. If not, use two pans and heat them at the same time. Put the steak in the pan and cook it on medium-high heat for 2 to 3 minutes on each side, depending on how thick you want it and how well done you like it. As a rule, a 3cm thick steak should be cooked for 5 minutes. If you have a meat thermometer, the recommended indoor temperatures are 50 ° C for rare, 60 ° C for medium, and 70 ° C for well-done meat.
After flipping the steak once, put in the butter, thyme, and garlic. Stir for one minute. To do this, tip the pan towards you so the butter gathers at the bottom, then pour it over the steak several times.
Take the steak out of the pan and let it sit for 5 minutes. Do not be tempted to skip this step, it is essential. When you cook meat, the pieces stick together. If you cut the steaks immediately after cooking, all the juices will spill out onto the cutting board. Taking a break allows the particles to unwind and soak up their liquids again, so you won't lose any tasty juices when cutting.
Slice the steaks into pieces, add seasoning, and enjoy with your favorite sides and sauce.