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-Beef scotch fillet/Sirloin steak/Tomahawk/Fillet steak (1 inch thick)

-100g butter

-kosher salt

-cracked pepper

-olive oil

-3 x fresh twigs of thyme

Tip- Don't skimp out on buying good quality meat! This is a huge part of "cooking the perfect steak", If your unsure on what is good or bad then talk to your local butcher! They will be more than willing to point you in the right direction


-Remove steak from the fridge 1 hour before you cook, you want the meat to almost reach room temperature before you cook it.

-Heat your oven to 220 degree Celsius on fan bake, cover the steak in olive oil then rub a generous amount of salt & cracked pepper to each side. Place in the oven and cook for 10 minutes.

-Heat a fry pan or skillet with 100g butter on high, wait for the butter to go golden brown then add your thyme. Remove the steak from the oven and cook each side for 90 seconds.

The aim is to get the steak to an internal temperature of roughly 130-135F, if you like your steak slightly more done or a bit rarer then add or reduce your internal temp by 5-10F.

-Remove your steak and rest for 5 minutes before slicing and serving.

Note- The resting process is very important, it lets the muscle relax from all that extreme heat you just put it through so don't rush this process just because you have hungry guests!


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