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5.0 from 183 votes

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 mins
Cook Time
5 mins
Resting
5 mins
Total Time
11 mins
Servings: 1 -2
Calories: 919 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 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

    Cup of Yum
  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.

Notes

  • Steak - any steak suited to quick cooking is suitable for this recipe. I've used rib eye/scotch fillet because it's a well marbled, really juicy cut of steak. Also ideal for New York / porterhouse, T-bone and tenderloin medallions.
  • Butter amount vs # of steaks - you need a minimum amount of butter in order to be able to easily baste the steaks. So I use the same amount whether I'm using 1 or 2 steaks. You could cut it down to about 50g / 3 tbsp if only using 1, but you'll need to tilt the skillet more to scoop butter up.
  • Smashed Garlic - use the side of your knife and smack down firmly with the heel of your hand to "smash" the garlic so it bursts open but mainly stays in tact. The idea here is to release flavour into the butter but make it so the pieces are easy to pick out.
  • Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare.
  • Nutrition is for 1 steak, assuming 2 tbsp of butter is adhered to/drizzled on the steak.

Nutrition Information

Calories 919cal (46%) Carbohydrates 4g (1%) Protein 61g (122%) Fat 73g (112%) Saturated Fat 39g (195%) Cholesterol 247mg (82%) Sodium 161mg (7%) Potassium 864mg (25%) Vitamin A 750IU (15%) Vitamin C 4.7mg (5%) Calcium 48mg (5%) Iron 5.4mg (30%)

Nutrition Facts

Serving: 1-2

Amount Per Serving

Calories 919

% 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.