- Materials -
Beef sirloin (4cm thick, approximately 600g)
(A) Onion (cut in half horizontally)
(A) Garlic (crushed)
(A) Thyme (several strands tied together with kite string)
Cherry tomatoes,
EV olive oil, balsamic vinegar, black pepper, Maldon salt
- How to make -
1. Remove the beef sirloin from the refrigerator 2-3 hours before cooking and let it return to room temperature. Sprinkle with 1% salt and a moderate amount of black pepper. 
② Place the meat in a frying pan over low heat, add A, and cook with the lid on. After about 8 minutes, flip it over and cook the other side for the same amount of time (without the lid this time). Flip it again, turn off the heat, and let it rest for the same amount of time as cooking.
*1) When resting, place a fourchette (meat fork) between the frying pan and the meat to prevent it from being directly exposed to the heat of the frying pan. Do not cover with aluminum foil or a lid. Place A on top of the meat to preserve the aroma until the very end.
*2) The core temperature will be about 55℃ after baking, and it will be ready to eat when it reaches 60℃ with residual heat.
3. Spread extra virgin olive oil on the inside of the plate, then spread balsamic vinegar on top. Arrange cherry tomatoes sliced horizontally into 3mm slices, then top with the cut meat. Sprinkle with salt crystals and coarsely crushed black pepper.
