This is old-school French cookery at its best. if you can find grass-fed butter, then use it - evidence is mounting that grass-fed butter is healthier than intensively farmed butter, and it's certainly better for you than margarine or oil.
Recipe by Richard H. Turner, from his latest cookbook, PRIME, published by Mitchell Beazley. Pre-order it here: http://amzn.to/2jsIIxa
- Season the steaks all over with salt and pepper.
- Heat the dripping in a large cast-iron skillet or frying pan. When it has melted and is foaming, add the steaks and cook over a high heat until crusty on the bottom, about 3-4 minutes. Turn the steaks and add half the butter, the thyme, garlic cloves and rosemary to the skillet.
- Cooking over a high heat, basting the steaks with the foaming butter, garlic, and herbs, turning once more and adding the remaining butter. Cook until the steaks are medium-rare, 3-4 minutes. Transfer the steaks to a chopping board or platter and allow to rest for at least 10 minutes, preferably longer.
- Remove the herbs and keep frying the garlic until golden and soft.