2 x 200g scotch fillet steaks, room temperature
1T olive oil
Salt and pepper to season
50g butter, in 1cm cubes
5 garlic cloves, peeled and gently crushed with the side of a knife
5 sprigs of thyme
Pat dry the steaks with a paper towel.
Heat the oil in a heavy based frying pan over a high heat until it starts to smoke.
Season each side of the steaks with a generous amount of salt and pepper.
Cook the steaks for 2 minutes or until a good crust has formed, then turn.
Cook for 1 minute then add the butter, garlic and thyme to the side of the pan. This may spit.
Once melted, continuously spoon the butter over the steak until cooked to your preference. another 2 minutes should be good for medium rare.
Transfer to a plate and cover loosely with foil for 10 minutes.
Serve with a good drizzle of the garlic butter.