Remove the steak from the refrigerator at least half an hour before cooking until it reaches room temperature. This is an important step in ensuring that the steaks are cooked evenly.
When you’re ready to cook, season the steak generously. Sprinkle both sides with plenty of salt and pepper and place on top for even coverage.
Heat a pan. If you’re cooking two slices of steak, make sure the pan is large enough to comfortably hold the slices. Otherwise, use two pans and heat them at the same time. Add the steak to the pan and cook over medium-high heat for 2-3 minutes per side (depending on desired thickness and degree). As a guideline, a 3 cm steak should be cooked after 5 minutes. If you have a meat thermometer, the internal temperature should be 50°C for rare ones, 60°C for medium doneness, and 70°C for good cooking.
After turning the steak for the first time, add the butter, thyme, and garlic and stir for a minute. To do this, tilt the pan towards you until the butter settles at the bottom of the pan, then pour the butter over the steak repeatedly.
Remove the steak from the pan and let it rest for 5 minutes. Don’t be tempted to skip this step, it’s essential. During cooking, the meat particles stick together, so if you cut the steaks right after cooking, all the juices will run off the board. The resting time allows the particles to relax and reabsorb their liquid, which means you won’t lose those delicious juices while cutting.
Cut the steaks into strips, season and serve with the side dishes and sauce of your choice.
