SHOPPING LIST: Cooking Skills: Beef and Steak 1, Chapter 2 (Steak in the Pan)

Sirloin, skirt or flank, ribeye and a thick rump or sirloin steak, sunflower or rapeseed oil, butter, garlic, thyme, rosemary, smoked paprika, lemons or limes, flaked sea salt, black pepper, a heavy and an ovenproof frying pan, a wire rack and tray, tongs and a probe thermometer.

Pan-fried sirloin (2 portions)
[ ] 2 sirloin steaks, about 250 g and 2.5 cm thick
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 25 g butter
[ ] 2 garlic cloves, lightly crushed with the skin on
[ ] 2 sprigs of thyme
[ ] 1 pinch flaked sea salt and black pepper

A quick thin steak (4 portions)
[ ] 400 g skirt or flank steak, in one or two pieces
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 1 tsp smoked paprika (optional)
[ ] 1 pinch flaked sea salt and black pepper
[ ] 1 lemon or lime, cut into wedges

A thick steak finished in the oven (2 portions)
[ ] 2 ribeye steaks, about 300 g and 3.5 cm thick
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 30 g butter
[ ] 1 sprig of rosemary
[ ] 1 pinch flaked sea salt and black pepper

A reverse-sear thick steak (2 to 3 portions)
[ ] 600 g thick steak (sirloin or rump), about 4 cm thick
[ ] 1 tsp flaked sea salt
[ ] 1 tbsp sunflower or rapeseed oil
[ ] 20 g butter
[ ] 1 pinch black pepper

For the experiments
[ ] Several extra steaks of the same cut and thickness
[ ] Extra butter and herbs