If you have ever wondered how to achieve that perfect steakhouse-quality steak right in your own kitchen, you’re in for a treat! Today, I’m thrilled to share an absolute favorite: How to Cook Steak Like a Chef: Perfectly Seared with Garlic-Thyme Baste Recipe. This method does more than just cook the meat; it elevates every bite with the fragrant allure of garlic and fresh thyme infused in butter. Whether you’re working with a premium ribeye or an affordable cut, this approach promises a crust that is crisp and caramelized, a tender interior, and a flavor that will have you swooning. Let’s dive into the simple yet essential ingredients and steps that turn a humble steak into a true showstopper.
Ingredients You’ll Need
Getting that beautiful sear and flavor begins with a concise but carefully chosen set of ingredients. Each one plays a crucial role, whether by enhancing the steak’s natural juices, creating that golden crust, or infusing it with irresistible aroma and taste.
- 1 – 2 boneless ribeye or scotch fillet steaks, about 2.5 cm / 1″ thick: Thick cuts hold juices better and develop a superior crust when seared properly.
- 1 tbsp vegetable oil: High smoke point oil ensures a hot pan without burning.
- Salt and pepper: Essential seasonings to highlight the meat’s natural flavors and create that savory crust.
- 75g / 5 tbsp unsalted butter, cut into cubes: Butter enriches the basting process and adds luscious creaminess.
- 6 sprigs fresh thyme or 3 sprigs rosemary: Fresh herbs infuse the butter with fragrant, earthy notes during cooking.
- 5 garlic cloves, peeled and smashed: Garlic imparts a mellow yet punchy aroma that complements both butter and herb.
How to Make How to Cook Steak Like a Chef: Perfectly Seared with Garlic-Thyme Baste Recipe
Step 1: Bring the Steak to Room Temperature
The secret to an evenly cooked steak starts by letting it sit out of the refrigerator for about 30 minutes. This simple step helps the steak cook more evenly from edge to center, preventing a cold core and allowing that rich flavor to develop fully during that quick searing process.
Step 2: Pat the Steak Dry
Patting your steak dry with paper towels may seem minor, but it’s crucial. Moisture on the surface causes steam, which inhibits browning. Dry meat means you’ll get that gorgeous caramelized crust every time.
Step 3: Heat Your Skillet
Use a heavy-based skillet and heat the vegetable oil on high until it’s smoking hot. This intensity is what forms that signature sear that locks in juices and creates the ultimate steakhouse exterior. No half-measures here—get it really hot!
Step 4: Season and Sear Side One
Generously salt and pepper both sides just before placing the steak into your pan. Don’t be shy—seasoning enhances flavor and crust. Cook the first side for about 2 to 2.5 minutes undisturbed. Resist temptation to poke or move it around; this patience rewards you with a flawless sear.
Step 5: Turn and Introduce the Garlic-Thyme Butter
Flip the steak and let it cook for one minute on the second side to set the crust. Then, push the steak to one side of the pan and toss in the cubes of butter, smashed garlic, and fresh thyme sprigs. The butter will melt quickly; as it foams, use a spoon to keep basting the steak continuously in that fragrant, herb-infused liquid. The sizzling sound and intoxicating aroma make this the most fun part.
Step 6: Baste and Finish Cooking
Basting for about 2 minutes on the second side (for a 1-inch thick steak aiming for medium-rare) immerses the meat in all those luscious flavors. The butter also renders fat on the edges, which you can sear with tongs to achieve a fully browned crust on all sides. Aim for an internal temperature of 52°C/125°F for perfect medium-rare, but adjust cooking times if you prefer your steak more or less done.
Step 7: Rest Before Serving
Once cooked, transfer your steak to a plate and cover loosely with foil. Resting allows the juices to redistribute through the meat, so every bite is juicy and tender, not dry or tough. Five to ten minutes is perfect here.
How to Serve How to Cook Steak Like a Chef: Perfectly Seared with Garlic-Thyme Baste Recipe
Garnishes
A light drizzle of the residual garlic-thyme butter from the pan over your steak just before serving adds an irresistible shine and boost of flavor. Fresh thyme sprigs or a sprinkle of flaky sea salt also elevate the dish’s visual appeal and taste.
Side Dishes
This steak pairs beautifully with simple roasted potatoes, garlicky sautéed greens like spinach or kale, or a crisp, peppery arugula salad for a fresh balance. The key is sides that complement but don’t overpower the star of the show.
Creative Ways to Present
For a special touch, slice your rested steak thinly against the grain and fan it out on the plate. Add the toasted garlic cloves you cooked with for extra texture and flavor bursts. A small ramekin of extra garlic-thyme butter on the side invites guests to customize their bites. Presentation like this turns your kitchen dinner into a restaurant experience!
Make Ahead and Storage
Storing Leftovers
Wrap leftover steak tightly in foil or place in an airtight container and refrigerate. It’s best eaten within 2 days to enjoy its flavor and texture, though the garlic-thyme butter helps keep it delicious for as long as possible.
Freezing
If you want to freeze your cooked steak, wrap it well in foil and then place it in a zip-top freezer bag. Freeze for up to 3 months. When thawing, do so overnight in the fridge to preserve texture and flavor.
Reheating
To reheat without sacrificing tenderness, gently warm your steak in a low oven (around 130°C / 265°F) and spoon some of that garlic-thyme butter on top to keep it moist. Avoid the microwave, which can dry out the meat. A quick pan reheat on low with a splash of butter also works well.
FAQs
Can I use other herbs instead of thyme?
Absolutely! Rosemary is a fantastic substitute, lending a piney aroma that pairs beautifully with beef. You can also experiment with sage or tarragon for something a little different.
What if I don’t have a heavy skillet?
Heavy-base pans like cast iron or stainless steel hold and distribute heat evenly, which is key for searing. If you don’t have one, the thickest pan possible will do, but watch the heat closely to avoid uneven cooking or burning.
How do I know when my steak is medium rare?
Cooking times can vary by stove and pan, so using a meat thermometer is the most reliable way. Look for an internal temperature of about 52°C / 125°F for medium-rare and adjust from there depending on your preference.
Can I make this recipe with other cuts of steak?
Yes! While ribeye or scotch fillet are ideal for their marbling and tenderness, sirloin and even flank steak can work with good results if not sliced too thin and cooked carefully.
Is resting really necessary?
Resting is definitely worth the few extra minutes. It lets juices redistribute so when you cut into the steak, they stay in the meat and don’t all run onto your plate. This is what keeps every bite juicy and delicious.
Final Thoughts
There’s something truly special about learning How to Cook Steak Like a Chef: Perfectly Seared with Garlic-Thyme Baste Recipe and then watching it come to life on your plate. This recipe’s gorgeous crust, aromatic butter baste, and that juicy, tender inside make it a go-to whenever you want to impress yourself or others. Give it a try, savor every bite, and enjoy the confidence of knowing you’ve mastered a chef-level classic in your own kitchen.
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How to Cook Steak Like a Chef: Perfectly Seared with Garlic-Thyme Baste Recipe
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: Serves 1-2
- Category: Mains
- Method: Frying
- Cuisine: Western
Description
Learn how to cook a perfect steak like a pro with this chef-inspired method. Using a boneless ribeye or scotch fillet, this recipe guides you through pan-searing the steak to achieve a rich crust, then basting it with garlic, thyme, and infused butter to enhance flavor and tenderness. Ideal for elevating economical cuts or making your premium steak shine, this method results in a juicy, restaurant-quality steak ready in under 15 minutes.
Ingredients
Steak
- 1 – 2 boneless ribeye or scotch fillet steaks, 2.5 cm / 1″ thick, approx 300g / 10 oz each
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Basting Butter Mix
- 75g / 5 tbsp unsalted butter, cut into 1.25 cm / 1/2″ cubes
- 6 sprigs fresh thyme or 3 sprigs rosemary
- 5 garlic cloves, peeled and smashed
Instructions
- Bring to room temperature: Remove the steak from the refrigerator about 30 minutes before cooking to let it reach room temperature, which helps it cook evenly.
- Dry the steaks: Pat the steaks dry thoroughly with paper towels to ensure a great sear and crust formation.
- Heat the skillet: Heat 1 tablespoon of vegetable oil in a heavy-based skillet over high heat until very hot, just before it starts to smoke.
- Season the steak: Generously sprinkle salt and pepper on both sides of the steak, then immediately place it in the hot skillet.
- Sear side 1: Cook the steak for 2 to 2.5 minutes without moving it, allowing a deep crust to form, then flip the steak.
- Prepare garlic butter: After flipping, let the steak cook for 1 minute, then push it to one side of the skillet. Add the cubed butter, smashed garlic cloves, and thyme sprigs to the empty side. Be careful as the butter and thyme may sizzle and sputter.
- Baste the steak: Once the butter melts, continuously spoon the garlicky, thyme-infused butter over the steak for about 2 minutes on the second side to achieve medium-rare doneness (internal temperature of 52°C / 125°F). Use tongs to sear the steak edges in the rendered fat if you want them more browned.
- Rest the steak: Transfer the steak onto a plate, loosely cover with foil, and let it rest for 5 to 10 minutes to allow juices to redistribute.
- Serve: Drizzle some of the flavored butter from the skillet over the steak before serving for an extra boost of flavor.
Notes
- Use a meat thermometer to check doneness if desired. For medium-rare, aim for 52°C / 125°F internal temperature.
- Letting the steak come to room temperature ensures even cooking and prevents the exterior from overcooking before the center heats through.
- Patting the steak dry is key for a good sear and crust development, preventing steaming in the pan.
- Substitute rosemary for thyme based on your flavor preference.
- Resting the steak is essential to keep it juicy and tender.
