Choose a nice piece of beef. Ideally a rib eye, côte de boeuf or entrecôte. You can expect around 500 grams of meat on the bone per person. The piece should weigh around 1 kilo for roasting. Because size is crucial for a perfect steak.

How to make a medium rare: Preheat the oven to 140 degrees. Heat the frying pan on the hob until it is almost red-hot. Sprinkle the steak, which has been taken out of the fridge two hours beforehand, generously with coarse sea salt. Add no oil, no other fat, nothing else. Sear for two minutes, turn over and do not touch the steak!

Fry for a further two minutes. Place on the edges, brown briefly on all sides, then place in the pan in the oven for 8 minutes.

Remove, add two peeled shallots and two cloves of garlic, 100 grams of butter and a few sprigs of thyme. Melt the butter over a low heat, hold the pan at an angle and pour the melted butter over the meat by the spoonful for two minutes without interruption.

Leave the roasted meat to stand in a warm (not hot!) place for 15 minutes. Again, do not touch, cut or do anything else with the steak. Just leave it alone. It needs this time to allow the juices and heat to distribute evenly inside.

After resting, cut the steak diagonally into thick slices and sprinkle with fleur de sel and freshly ground black pepper to taste. Serve with a chimichurri sauce.

Tip: For smaller or larger pieces of meat, adjust the times downwards or upwards accordingly.