Speedy beef stroganoff

This ’70s classic is back in vogue because it is just so delicious. The secret lies in not overcooking the steak.

1. Season the steak on both sides with the sea-salt flakes and leave it at room temperature for up to 4 hours.

2. Heat the olive oil and butter in a large cast-iron frying pan over medium to high heat until the butter is bubbling and the pan is warm. Add the thyme and garlic and allow to heat through to begin to release their flavours.