Pan-seared butter-basted steak fillet

Leave the steak out of the fridge at least 20 minutes so the inside is not too cold.

Season heavily with salt and pepper; press the steak into the seasoning left on the board.

Aim for medium rare; judge doneness by pressing the palm of the hand for comparison.

Heat the pan on high. Smash a garlic clove, unpeeled. Add olive oil and heat to a sizzle.

Lay the steak in away from you. Sear 30 seconds per side, then sear the fat side, then the other side.

Turn the heat to medium-high, add butter and garlic; do not move the steak. Add thyme.

Smear the garlic over the steak and baste with the butter.

Rest about 5 minutes before cutting so less juice runs out.

Second attempt: heat slightly lower, cook 4 minutes instead of 6, and use a thermometer; 135 means medium rare.

Tilt the pan and baste the steak with the butter; pour the remaining butter over to serve.