Season both sides of the steak to taste, before mixing the melted butter and thyme leaves and slathering a good amount on one side of the steak. Coat the second side once the steak is in the pan.
Rare: fry in a heavy-duty, thick-based frying pan at a high heat until the steak has the same firmness as the muscle under your thumb. Medium: as above, but touch your index finger to your thumb and again use the firmness of the muscle under your thumb to gauge if the steak is ready. Well Done: As above, touching your middle finger to your thumb.
For the sauce: add the brandy to the pan used to cook the steak and flambé before adding the salt, peppercorns and double cream.
