Mediterranean steak

Ingredients for 1 servings:

• 1 steak(s) (rump steak, ribeye)
• 3 tbsp butter
• 2 rosemary sprigs
• 4 sprigs of thyme
• 3 sage leaves
• 2 cloves garlic
• salt and pepper

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour 5 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 1 hour 16 minutes

As always, first things first! The steak should be at least 3-5 cm thick to get a great crust and still be served medium rare or medium. Take the steak out of the fridge as usual, at least 1 hour in advance, so it can slowly come to room temperature. Lightly salt it about 10-15 minutes before cooking. Then sear the steak in a pan for 2-3 minutes on each side until it has a nice crust. Now let the steak rest in the oven at 120-140°C (top/bottom heat) until it is about 2-3 degrees below the desired internal temperature. There’s really no right or wrong here; it all comes down to personal taste. Unless you like your steak well done, then you should leave it alone. For me, a temperature between 54-56°C is optimal. If you’re unsure about the doneness, you can take the steak out of the oven earlier. Return the pan to the stove and add the butter, herbs, and garlic. Once the butter has melted and absorbed the flavor of the herbs, the steak is added and basted. This means it is repeatedly basted with the herb butter mixture until the desired internal temperature is reached.