Dry both sides of the steak thoroughly using paper towels
Season each side generously with ground rock salt and black pepper.
Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes. add very little oil.
Place your steak in the middle of the pan and cook it in about 8-10 minutes without touching it and until a dark brown crust forms on the cooked side. The cooked surface is easily separated from the pan, so if your meat does not come out easily from the pan, it means the surface is not cooked.
After sealing your meat, turn the heat down to medium-low. Push the steak against one side of your pan; Add butter, garlic, thyme and rosemary to your cast pan.
Then, apply the basting technique on each side of the meat for 30-40 seconds by constantly throwing the melted butter and flavored liquid on your meat with a spoon (by shaping the pan from the handle with a kitchen towel without burning your hand).
For medium rare, it is expected to reach the internal temperature of 48-50 ° C. Cook your meat by turning it until it is cooked in the desired additional consistency.
For a more balanced steak, after sewing the meat with a seal, you can cook the steak with the cast iron in the oven heated to 200 ° C for 5-6 minutes (for medium-cooked meat) and finish. Cook for 7-8 minutes for medium-good meat and 10 minutes for well-done meat.
After the beef comes out of the oven, let it rest for 8-10 minutes. You can then cut it.
Serve immediately. Bon Appetit!
Fresh Herbed Butter
Finely chop the fresh spices on the cutting board.
If you want to use garlic, chop it very finely.
Put on a glove, knead the cold butter and mash all the ingredients.
Open the stretch film on the bench and wrap the butter in stretch film and bring it in a roll.
Then let it cool in your fridge.
You can serve it with flavored butter that you will cut a slice on your meat.