A steakhouse crust at home. A very hot pan, one flip, a butter baste and a proper rest. Timed for medium-rare on a steak about 2.5 cm thick: add a minute a side for medium, take one off for rare. You need: a ribeye or sirloin steak, salt, pepper, a little oil, a knob of butter, a garlic clove, a sprig of thyme or rosemary, and a heavy frying pan. A meat thermometer helps.