A gentle oven cook followed by a short, hot sear for thick steaks.
New cookbook version · Serves 2
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 2 steaks, 300–350 g each and 4 cm thick
- 1 tbsp neutral oil
- 20 g butter
- 2 garlic cloves
- 2 thyme sprigs
- Salt and pepper
Method
- Heat oven to 110°C fan. Season steaks and place on a rack over a tray.
- Roast until the centre is 8–10°C below your final target, checking after 20 minutes. Thickness matters more than a fixed time.
- Heat a heavy pan very hot. Add oil and sear steaks for 45–60 seconds per side and briefly on the edges. Add butter, garlic and thyme for the final baste.
- Check the centre again and finish gently if needed. For a conservative target reach 63°C and rest at least 3 minutes.