Get it right: Steak

Learn how to cook the best steak of your life with the help of O cook­ery writer and ex-chef Adam Bush

Olive - - CONTENTS - Recipe ADAM BUSH Pho­to­graph MIKE ENGLISH

Learn how to cook a ten­der, juicy steak with the help of cook­ery writer Adam Bush

This is the per­fect steak recipe. Fact. Fol­low th­ese in­struc­tions and you’ll get a thick, salty crust and ten­der meat full of but­tery juices.

The per­fect steak

15 MIN­UTES + SALT­ING + REST­ING | SERVES 2 | EASY

rib­eye steak on the bone 500g veg­etable oil 1 tbsp sea salt flakes 1 tbsp but­ter 2 tbsp thyme a few sprigs gar­lic a few cloves, bashed

• Two hours be­fore cook­ing, re­move the steak from the fridge to bring it to room tem­per­a­ture, en­sur­ing it is well cov­ered. An hour be­fore cook­ing, coat the steak in the oil and then sea­son with the sea salt flakes on all sides.

• Put a heavy-bot­tomed fry­ing pan over a high heat un­til hot. Hold­ing the steak with tongs, sear the fatty edge, cook­ing for a cou­ple of min­utes un­til it starts to crisp. Then drop the steak onto one of its sides and cook for 2 min­utes 30 sec­onds. Flip the steak and cook for a fur­ther 2 min­utes 30 sec­onds, then add the but­ter, thyme and gar­lic to the pan. Flip and cook for 1 minute, bast­ing reg­u­larly with the but­ter, then flip for 1 minute more, bast­ing all the time.

• If you have a dig­i­tal ther­mome­ter, insert it into the thick­est part of the steak – it should read 50C.

• Re­move the steak to a plate, pour over the gar­lic, thyme and brown but­ter, loosely cover with foil and rest for 10 min­utes.

• Slice against the grain and serve with the rest­ing juices and but­ter.

PER SERV­ING 625 KCALS | FAT 49.1G SAT­U­RATES 22.2G | CARBS 0.8G | SUG­ARS 0.1G FI­BRE 0.3G | PRO­TEIN 44.9G | SALT 7.8G

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