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.
