Take the meat out of the fridge and bring to room temperature. Wipe the excess moisture off using paper towels.
Sprinkle with the salt and pepper. Since the salt will be washed off with the oils while cooking, please use a little bit more salt than usual.
Heat a non-stick frying pan. When the pan is hot, place the meat without oil over medium-high heat.
It's depending on the thickness of the meat, but please don't touch for the first 5 minutes. Leave until the surface is browned nicely.
Flip the meat, and leave for 3 minutes. Serve the meat on a plate. Please don't cut the meat into strips.
Slice the onion along the grain. Crush the garlic with a knife. You can use the thyme as is (with the leaves left on the twig).
Add the butter, onion, crushed garlic, and thyme to the pan, which was used to cook the meat. Sauté over low heat to make the butter absorb the flavour slowly.
Top the beef with flavoured butter, onion, and thyme from Step 7, and you're done.
Story Behind this Recipe
We often cook steak on special occasions in our family. We've tried making many different steaks, but this was the best so far, so I uploaded the recipe. I have confidence that this steak is better than anything you'd get at a restaurant :)
There are 3 keys. 1. Bring the meat to room temperature. 2. Blot off the excess water. 3. Please don't cut the cooked meat until it's cooled. The juice from the meat will come out.
Please use fresh thyme instead of the dried kind. It's also very delicious to add mushrooms during Step 7!