@myrleneviera56: Bring a thick beef steak to room temperature, pat it dry, and season generously with salt and black pepper. Heat a heavy skillet over high heat with a little oil, then sear the steak until a rich brown crust forms on both sides. Add butter, garlic, and thyme, basting continuously until the steak reaches your preferred doneness. Remove and rest it for several minutes. In a clean hot pan, quickly sear thick slices of foie gras for about 30–60 seconds per side until caramelized outside and creamy inside. Place the foie gras over the rested steak. Finish with a reduced red wine or balsamic sauce and flaky sea salt. Serve immediately with mashed potatoes and seasonal vegetables.

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