How to cook steak - like a chef!
Recipe video above. Here's a cheffy way to cook steak that really makes the most of a good steak - or fancies up economical steaks! Basting with garlic-thyme infused butter as the steak is cooking adds flavour and luxury to the steak. You'll feel like a total pro cooking it and it'll rival the best steakhouse in town!
- Prep time
- 5 min
- Cook time
- 6 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 - 2 boneless ribeye or scotch fillet (, 2.5 cm / 1" thick, approx 300g/10 oz each (Note 1))
- 1 tbsp vegetable oil
- Salt and pepper
- 75g / 5 tbsp unsalted butter (, cut into 1.25cm / 1/2" cubes (Note 2))
- 6 sprigs fresh thyme or 3 sprigs rosemary
- 5 garlic cloves (, peeled and smashed to split (Note 3))
Instructions
- 1
Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
- 2
Dry steaks: Pat dry with paper towels.
- 3
Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
- 4
Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
- 5
Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.
- 6
Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL - the thyme will sputter!
- 7
Baste: As soon as the butter is melted, continuously spoon the butter over the steak until it's cooked to your liking - 2 minutes in total for the 2nd side for medium rare (52C/125F, chart below for other doneness temps)
- 8
Basting also renders fat on the side of the steak – use tongs to sear the edges at the end if you want it browned more.
- 9
Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
- 10
Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.