Chateaubriand steak

Ingredients

• Steak: 1 piece (about 500 - 600 g)

• Butter: 30 - 40 g

• Garlic: 2 - 3 cloves

• Rosemary: 1 - 2 sprigs

• Thyme: 1 - 2 sprigs

• Salt: 3 - 4 g

• Black pepper: 2 - 3 g

• Olive oil: 20 - 30 ml

• Side dishes (optional): such as cherry tomatoes, asparagus, potatoes, etc.

• Tea seasoning: 3- 5g

Instructions

1. Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes to allow the internal temperature to even out.

2. Sprinkle both sides of the steak with salt, tea rubs and black pepper and marinate for 10-15 minutes.

3. Heat olive oil and half of the butter in a frying pan and add the steak when the oil is hot.

4. Sear the steak for 3-4 minutes on each side (adjust the frying time according to the thickness of the steak and personal preference) until the surface of the steak is golden brown.

5. While the steak is frying, add garlic, rosemary and thyme and fry them in the fat exuded by the steak.

6. If you like the steak to be more cooked inside, you can bake the steak in a preheated oven at 200°C for 5-10 minutes.

7. When the steak is done frying or grilling, place it on a plate, drizzle with the remaining butter in the pan, and let it rest for 5-10 minutes to allow the meat juices to return. ）

11. While frying the steak, you can use another pan to fry some side dishes, such as cherry tomatoes, asparagus or potatoes, and season with appropriate amounts of salt, tea rubs and black pepper.

12. Cut the steak into thick slices, place on a plate, top with the fried side dishes, pour the gravy produced when frying the steak, and garnish with rosemary and thyme.