A note from our chef
Here’s what you’ll need
- Approximately 850g Lakings rib-eye steak
- 1 tablespoon of duck fat
- Good salt and freshly cracked black pepper
- 4 cloves garlic, for crushing
- Sprigs of thyme
- Salted butter
- Sturdy frying pan
- Lined baking sheet
- Preheat the oven to 220°.
- Take your steak out of the fridge and pat dry, seasoning with salt and freshly cracked black pepper.
- Leave at room temperature for 40 minutes before cooking.
- Heat a good, sturdy frying pan until hot.
- Add a good tablespoon of room temperature duck fat and allow to melt.
- Place your seasoned steak into the pan and leave to sear for 3 minutes on the first side.
- While searing, add crushed garlic and thyme to the pan, basting the steak in the fat as it cooks.
- Once the steak has been seared on both sides for 3 minutes, transfer onto the lined baking sheet. Bake in the oven for up to 9 minutes; if you have a probe, measure the steak’s internal temperature – 50 degrees for rare, 55 for medium rare, and 60 degrees for medium. If you don’t have a probe, make an incision in the steak, and visually inspect for colour.
- While the steak finishes in the oven, melt butter in the pan.
- Transfer the steak to the pan and baste with the melted butter, for about a minute.
- Transfer to cutting board and cover with foil, allowing it to rest for 10 minutes before slicing.
- Cut against the grain, drizzle with more butter, the garlic and thyme, serve and enjoy.