Ingredients

• One 300g - 10oz sirloin (Porterhouse) steak
• 2 cloves of garlic
• 1 sprig of thyme
• 4 tbs Avocado oil
• 1 tbs butter
• Salt & pepper

MEAT TEMPERATURE

RARE 45ºC - 110ºF MEDIUM 45ºC - 130ºF WELL DONE 65ºC - 150ºF Use a digital thermometer and place in the side of steak, thickest part away from bone or any fat. The steak will continue cooking once resting, these are the remove from heat temperatures.

Steps

• Step 1

  Remove the steak from the fridge and let warm to room temperature for approx. 20-25 mins.

• Step 2

  Add 3 tbs avocado oil in very hot frying pan, heat the oil before smoking and place steak carefully away from you to avoid any oil splashing.

• Step 3

  Sear for approx. one minute.

• Step 4

  Flip steak over, add the rest of the oil and sear for one minute.

• Step 5

  Add salt and flip again cook for 20 seconds.

• Step 6

  Add salt on the other side and after 20 seconds flip again.

• Step 7

  Keep flipping another 2 or 3 times depending on how you like your meat cooked.

• Step 8

  Turn heat to very low and add butter

• Step 9

  Add the thyme

• Step 10

  Add the crushed garlic.

• Step 11

  Mix the steak in the juices and baste all over with a spoon.

• Step 12

  Check temperature to see if it’s how you like it, or keep flipping and basting.

• Step 13

  Once ready, turn off heat and place steak on a warm plate to rest for 5 minutes.

• Step 14

  Add cracked pepper and serve.

Little Tips

There's plenty of flavours in the frying pan, add half a teaspoon of flour, mix in oils and deglase with half a cup of red wine, reduce until it looks like a glaze and pour over steak. (or see my steak Diane recipe)
Once you've reached your desired temperature, feel the firmness of the steak, after a while you will learn how to cook perfectly without a thermometer.
Never poke, probe or push your steak while cooking, that's the sure way to making it dry.
Don't add the pepper before cooking as the hot oil will scorch the pepper killing the aromatic flavour.