Directions

1. Remove steaks from the fridge 30–45 minutes before cooking to come to room temperature.

   

2. Pat completely dry with kitchen paper.

3. Rub lightly with olive oil.

4. Season generously on both sides with SPG Rub.

5. Heat a heavy frying pan over high heat until very hot.

6. Place steaks in the pan and do not move them for 2–3 minutes to form a crust.

7. Flip and cook for another 2–3 minutes for medium-rare.

8. Add butter, garlic and thyme to the pan during the final minute and spoon over the steaks.

9. Remove from heat and rest for 5–10 minutes before slicing.

10. The outside should have a deep golden-brown crust. When pressed gently, the steak should feel soft and springy for medium-rare.

11. Internal temperatures to look for:

    Rare: 50–52°C
    Medium-rare: 54–56°C
    Medium: 60–63°C

12. After resting, juices should stay inside the meat when sliced.

13. Slice and serve with crispy roast potatoes, garlic butter mushrooms or a simple green salad. Finish with an extra pinch of SPG and a knob of melting butter for added richness.