Garlic-butter striploin for two

Two striploins basted in garlic butter make an easy holiday dinner for a smaller table.

Serves 2

Ingredients

• 2 × Big Bend striploin steak, 10 oz
• Steel Pony Music garlic, 1 bulb
• Steel Pony fresh thyme, 1 bundle
• Rock Ridge cultured salted butter, 1 lb
• From your pantry: Oil, salt and pepper

Method

1. Take the steaks out of the fridge 30 minutes early, pat them dry, and season them generously with salt and pepper.
2. Sear the steaks in a very hot cast-iron pan with a little oil for three minutes per side.
3. Lower the heat, then add 3 tablespoons of butter, three crushed garlic cloves and a few sprigs of thyme to the pan.
4. Tilt the pan and spoon the foaming butter over the steaks for one to two minutes, until a thermometer reads 125°F (52°C). They will rise to about 130°F (54°C), medium-rare, as they rest. Health Canada recommends 145°F (63°C) for whole cuts of beef.
5. Rest the steaks for five minutes, slice them, and pour the pan butter over the top.