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!
1 – 2 boneless ribeye or scotch fillet ,
2.5 cm / 1″ thick, approx 300g/10 oz each (Note 1)
1 tbsp vegetable oilSalt 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)
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.
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.
NutritionCalories: 919cal | Carbohydrates: 4g | Protein: 61g | Fat: 73g | Saturated Fat: 39g | Cholesterol: 247mg | Sodium: 161mg | Potassium: 864mg | Vitamin A: 750IU | Vitamin C: 4.7mg | Calcium: 48mg | Iron: 5.4mg