How to cook steak - like a chef!
Total Time
11 minutes
Prep Time
5 minutes
Cook Time
6 minutes
Rating
5 out of 5 stars
(61)
Ingredients
1 serving
- 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)
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Preparation
Step 1
Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
Step 2
Dry steaks: Pat dry with paper towels.
Step 3
Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!
Step 4
Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
Step 5
Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.
Step 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!
Step 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)
Step 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.
Step 9
Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
Step 10
Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.
Step 11
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