Côte de bœuf

• 1 rib steak, weighing 1 kg
• Pepper
• 2 sprigs thyme

Preheat the oven to 210°C. Season the steak with pepper and sprinkle with the herbs.

Sear the steak in the butter and oil in a very hot frying pan for 2 minutes on each side.

Place the coarse salt in a baking dish, place the steak on top and