For ➋ 300-350 g beef with a bit of fat (rib-eye,...)
2 cloves garlic
2 twigs thyme
100 g butter
5 tbs olive oil
salt
fleur de sel
Preheat oven to 180°C.
Carve the fat of the beef. Sprinkle salt on each side.
Heat the pan. Add 3 tbs of olive oil. Add some butter on low heat. Turn heat up and brown the meat for a few s. Put aside on a grill. Leave fat in the pan.
Put beef into the oven: 3 m for saignant, 4.5 m for à point. Remove from oven and let rest for the same amount of time.
Reheat the pan and add 2 tbs of olive oil. Brown the beef again. Add 100 g of butter. Add salt. Add garlic and thyme. Spread fat over the beef.
Add rest of butter. Spread fat over the beef. Repeat a few times.
Serve with some fleur de sel.
