The World's Best Steak

A thing I make and am quietly certain about.

Draft — this is my claim but not yet my written method. Needs replacing with what I actually do.

The general shape:

• a thick cut, at least an inch and a half, so the outside can char before the middle overcooks
• dry the surface properly and salt it well ahead
• very high heat, cast iron, and don't move it
• butter, garlic and thyme basted over the last minute
• rest it as long as it cooked

Everything else is argument.