How to cook steak - like a chef!
User Reviews
5
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Prep Time
5 mins
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Cook Time
6 mins
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Resting
5 mins
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Total Time
11 mins
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Servings
1 -2
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Calories
919 kcal
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Course
Main Course
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Cuisine
American
How to cook steak - like a chef!
Description
Starting with a ribeye or scotch fillet steak about 2.5 cm thick, the recipe emphasizes letting the steak rest at room temperature before cooking and drying it thoroughly for a better sear. After heating a skillet with vegetable oil until smoking hot, the steak is seasoned and seared for 2 to 2.5 minutes on one side to develop a crust. It is then flipped, and after a short pause, butter, smashed garlic cloves, and fresh thyme are added to the pan.
The melted butter is spooned continuously over the steak while it cooks another 2 minutes for medium rare, helping render fat and deepen flavor. The recipe also suggests searing the steak edges for extra browning. Finally, the steak is rested loosely covered to allow the juices to redistribute.
This approach produces a well-browned crust with a tender center, enhanced by aromatic butter basting. It suits well-marbled steaks and can apply to various similar cuts. The notes include tips for butter quantity, proper garlic smashing, and preferred doneness times.
Ingredients
- 1 - 2 ribeye steak 2.5 cm / 1" thick, approx 300g/10 oz each (Note 1, boneless, or scotch fillet
- 1 tbsp vegetable oil
- salt
- black pepper
- 75g / 5 tbsp butter cut into 1.25cm / 1/2" cubes (Note 2, unsalted
- 6 thyme fresh sprigs, or 3 sprigs rosemary
- 5 garlic peeled and smashed to split (Note 3, cloves
Instructions
- Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
- Dry steaks: Pat dry with paper towels.
- Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
- Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
- Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.
- 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!
- 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)
- 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.
- Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
- Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.
Notes
- Select cuts good for quick cooking such as ribeye, scotch fillet, or tenderloin medallions.
- Use at least 75g butter to baste 1 or 2 steaks; less butter may require more pan tilting to collect it.
- Smash garlic cloves firmly with the knife side to release flavor while keeping pieces intact for easy removal.
- Medium rare is the recommended internal temperature for best texture and juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1-2
Amount Per Serving
Calories 919 kcal
% Daily Value*
| Calories | 919cal | 46% |
| Carbohydrates | 4g | 1% |
| Protein | 61g | 122% |
| Fat | 73g | 112% |
| Saturated Fat | 39g | 195% |
| Cholesterol | 247mg | 82% |
| Sodium | 161mg | 7% |
| Potassium | 864mg | 18% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 48mg | 5% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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