How to cook the perfect medium-rare steak

It took me a long time to figure out how to cook the perfect steak, but now I get it! Here is a really personal step-by-step plan to cook beautiful, juicy medium-rare steak.

I recommend a good quality thick (2-2.5cm cm thick) ribeye, which tends to have a chunk of fat in the middle and some smaller veins of fat.

Steps:

1. Take the steak out of the fridge to bring it too room temperature

2. Add plenty of salt and black pepper on both sides

3. Heat the pot very hot (key to a great sear), then add plenty of oil

4. Cook for 4 minutes, turning EVRY MINUTE

5. Last minute, add butter to the pan, plus a few peeled garlic cloves and a couple of sprigs of thyme or rosemary

6. Take out and loosely tent the steak with aluminum foil, and leave to rest for 5 minutes

7. Hold your knife blade at a 45° angle, cut cleanly