1kgclub steak, trimmed if necessary(if only using fewer steaks, just adjust ingredients for marinating if you so desire)
Salt and Black pepper
3tbspred wine vinegar
3tbspchopped fresh thyme or 1 tablespoon dried thyme leaves
2tbspsweet or smoked paprika
3tspgarliccrushed or powdered garlic
Season steak(s) well with freshly ground salt and pepper.
Combine marinade ingredients in a medium bowl.
Place club steak(s) and ingredients of the marinade in a food-safe plastic bag. turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak(s) from the bag, discard marinade.
Heat a heavy pan over medium-high heat until it's VERY hot.
Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. It should sizzle. You must use a pan that is large enough that it’s not such a tight fit or the pan will cool down and your food will steam instead of sear.
Leave it alone! Avoid the temptation to peek or fiddle or flip repeatedly. The steaks need a few minutes undisturbed to develop a brown crust. (Don’t worry about sticking, I promise you the steaks will release easily when they are ready to flip.)
Flip the steaks when they release easily and the bottom is a deep-brown colour (usually about 3 minutes). Continue flipping for another 3 to 4 minutes for rare or medium. Longer if needed well done.
During the last minute of cooking, add 1 tablespoon of butter and a few sprigs of fresh thyme to the pan with the steaks, it is super delicious but optional.
If you are serving the steaks unsliced, transfer them to plates and serve hot.
Cover and refrigerate remaining steak(s) for later use. Before serving, carve steak(s) into thin slices, season with salt and pepper, as desired.