Grilled Steak for Two (with Seaweed Compound Butter)

On a plate, coat the steak and garlic bulb halves with the olive oil. Season generously with salt and pepper. Rub the thyme leaves over both sides of the steak. Let sit for 30 minutes to allow the steak to come to room temperature.

Preheat the oven to 400°F (200°C).

Heat a 26 cm Square Skillet Grill over medium-high heat until very hot, about 3 minutes. Add the steak to the Skillet and cook for 8 minutes on one side.

Using Revolution Locking Tongs , turn the steak over and top with 1 tbsp (15 ml) of the compound butter, spreading it over the steak as it melts. Add the garlic to the Skillet, cut-side down. Cook the steak and garlic for 6 minutes. Transfer the Skillet to the oven for 5 to 10 minutes, or until the steak is cooked to an internal temperature of 125°F (52°C) for medium rare and the garlic cloves are tender.

Set the steak and garlic aside on a clean plate. Immediately top the steak with a sprinkling of flaky salt. Let rest for 10 minutes. Squeeze the garlic to extract the cloves. Compost the garlic skins.

Slice the steak. Top with the remaining seaweed compound butter and sprinkle with parsley. Serve with the garlic cloves.