Here’s how to cook steak like a chef – pan seared and basted with garlic thyme butter! It’s dramatic, simple cooking at its best, you’ll look like a total pro and feel like you’re dining at the best steakhouse in town…..
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
How to cook steak – the cheffy way!
Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.
It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.
It’s pan seared steak made Outrageous – and that’s Outrageous with a capital “O”!
What you need
Here’s all you need:
Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak.
Butter, garlic and fresh thyme
Steak cooking tips!
Bring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking;
Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks;
Get your skillet SMOKING HOT before putting the steak in – again, for the crust
WARNING: The butter will sputter when you add the thyme, so stand back!
Take the steak off the stove BEFORE your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests; and
REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!
I’ve just cooked one very large steak here because 2 was a squish in the medium size skillet I use for photography and video purposes. I use the same amount of butter whether making one or two steaks because you need a minimum amount to have enough to make it easy to spoon over the steak as it cooks.
What to serve with steak
If you’re after the full, luxury steakhouse experience, serve this steak with Béarnaise sauce, its mashed potato counterpart, Paris Mash, and a side of Garlic Sautéed Spinach.
For a low carb option, serve it with Creamy Mashed Cauliflower – you will be amazed how delicious this is with the help of some extra flavourings!! And a few more options:
Crispy Smashed Potatoes – pictured! I’m a little mad about these – they’re crispy on the outside and fluffy on the inside;
Potato Dauphinoise – good make ahead option, and also if you’re serving a group of people;
Sweet Potato Stacks – something a little different!
Roasted Broccoli – this pairs really well with steak, plus you feel virtuous eating a load of broccoli with this rich buttery steak…
Brown Sugar Glazed Carrots or Sautéed Green Beans with Garlic (make this while the steak is resting)
Cauliflower Cheese – A British comfort food classic!
Fresh garden salad or steamed greens with French Vinaigrette or Italian Dressing
And for a really simple option, just steam a load of veggies and baby potatoes, then douse in the garlic butter left in the skillet. Pretty darn amazing!! – Nagi x
More Steak Options
Beef Steak Marinade – this is an excellent option for good value steaks, adds juiciness and tenderises
Creamy Mushroom Sauce – excellent with steak!
Mushroom Gravy – Or another gravy option: Onion Gravy
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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How to cook steak – like a chef!
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
- 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.
Recipe Notes:
5. Nutrition is for 1 steak, assuming 2 tbsp of butter is adhered to/drizzled on the steak.Nutrition Information:
Life of Dozer
His current favourite toy….
Fantastic!
Thanks so much!
Hi Nagi – I aways warm my plates before putting food on them – but even so – when I rest meat on them and loosely cover with foil , the meat is never as hot as i would like it ? Any suggestions on how to serve it hot ( apart from investing in some heat lamps aka restaurants ??)
Hi Janet, Unfortunately you need to let the meat rest, if you keep it over a heat source or even under a heat source that’s too hot it will continue to cook!
OMG….I am a BBQ snob. We tried this recipe and it was the most delicious New York steak we have ever had. Thank you for a recipe we will forever have. It was delicious!!!!!!!
That’s awesome Vicky!!!
Sorry I didn’t give it 5 stars in my previous message. I would give it 6 stars if there was an option!
Thanks!
Up until now, I did not cook steaks well. I tried this recipe last night and loved it. I got the house way too smokey, so I’m thinking that I could have turned down the heat in the pan a little, but the taste was worth the smoke. Thank you.
I have the same issue Lisa! But you’re right – so worth it!
Great recipe. Used supermarket sirloin steaks that were ok quality, and about 1.5 cm thick. Didn’t have cast iron skillet, so just used a non stick frypan. The steaks had a good crust and had excellent flavour, and turned out super tender. This recipe really did take a basic steak to a new level. Will not cook steaks any other way from now on!
Woot! You nailed it Jo!!!
Sensational steak. This is next level, sooo good. Thank you 🙌
So glad Lynda!! 🙂 N x
Grilled our steaks for a long time but discovered the skillet method a few months ago & have been experimenting. Delicious! This is the best skillet prep we’ve tried, by far… Wow! Paired it with a Greek salad & green beans in a creamy dill sauce. We finished eating a few hours ago & we’re still talking about it.
Thanks!
Sounds AMAZING Fiona!!
BEST STEAK EVER!
🙌🏻🙌🏻🙌🏻
With my love of Asian and Middle Eastern food do not oft prepare whole steaks but learned to use your method quite some time ago – yes, it works! Prefer porterhouse as the scotch fillet hereabouts oft is not tender. Often just have an interesting salad accompaniment. Dozer: just as well that he does not understand adult humour 🙂 !
I find porterhouse often lets me down!! That’s why I love scot fillets 🙂 N xx
I use a cast iron skillet but I put it the oven until its very hot and thean heated eye put the steaks in and sear on both sides and then baste with garlic butter.
I do that for baked steaks!! N xx
I used to grill my steaks until I discovered the cast iron pan method. I’ve done it on the stovetop and on a cast iron griddle on a gas grill. They come out terrific – much better than simply grilling them. Salting them an hour or so before cooking improves the flavor and tenderness. This method also works well with sirloin tips.
I do love a grilled steak though!! N xx
Brian, I unfortunately am stuck with a ceramic stove top and have been advised not to use cast iron on it. Would like to try your method of searing on grill. What temp? Do you use direct or indirect?
Not a comment but a question: Recipe lists 1 tbsp. vegetable oil but there is no mention of the oil in the instructions. I presume the oil is used for searing the meat. Is that correct? Thanks!
Yes! Sorry Arthur, did I not write that?? N x
Arthur, You may have seen it by now but Instructions #3 Heat Skillet with oil on very high heat until smoking.
Possibly I updated it after I saw Arthur’s message!! 😂 N xx
I don’t eat red meat but read every new recipe that you add. Had to stop to add a comment about Dozer’s new toy – all I can say is, wow 🙂
😂 He certainly likes it!! N x