Ingredients

• ●8-10 ounce Steak (ribeye or New York strip)
• ●2 cups Whole milk
• ●4 cloves Garlic
• ●2 sprigs Fresh thyme
• ●2 tablespoons Butter
• ●to taste Salt
• ●to taste Black pepper
• ●a drizzle Honey (optional)
• ●to taste Corn (optional)

Instructions

1. 1Pat the steak dry and season generously with salt and pepper. In a heavy-bottomed skillet, melt the butter over medium-high heat. Sear the steak for 2-3 minutes per side, until nicely browned. Remove from the skillet and set aside.
2. 2Pour the milk into the same skillet. Add the smashed garlic and thyme sprigs. Bring the milk to a gentle simmer over medium heat.
3. 3Carefully place the seared steak into the simmering milk. Reduce the heat to low, so the milk is barely moving.
4. 4Simmer for about 15-20 minutes, or until the steak reaches your desired level of doneness. The milk will likely curdle a bit.
5. 5If you're feeling particularly adventurous, drizzle a tiny amount of honey over the steak in the last few minutes of cooking.
6. 6Remove the steak from the milk. Discard the thyme sprigs and garlic. Strain the milk sauce if desired. Serve the steak with the milk sauce poured over the top. Garnish with corn.