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….
This was delicious and so easy! I’ve always been hesitant about cooking steak on anything but the grill but this came out perfect! It had a nice crust, tender inside, lots of juice and I seared the edges, too. It really was great. My son loved it and so did I! I’ve tried a few of your recipes and they have been fantastic. You’re my go-to when I need a great recipe. Thank you, Nagi!
Hi Nagi, thank you for taking the time to help everybody with their questions here. I’m hoping you can help me with cooking steaks in a frying pan on the stove? I don’t have access to a barbecue, so the kitchen stove top is all I can use…
Each time I cook steak in the frying pan, I end up smoking out the house, and oils/fats coating everything surrounding the pan, and the range hood cops it too (it’s a pretty basic range hood)… I’ve tried using a splatter screen, but that seemed to stew (?) the steaks a bit as they were cooking. I use a baccarat bio+ pan, and don’t own any cast iron as of yet. The stove top is a regular gas stove.
I have tried cooking all sorts of steak cuts, with the same problems… I try to heat the pan as high as possible before adding the steaks to get a good sear, but eventually the pan fills with the oils/fats from the steaks and the smoke out/grease everywhere begins… The steaks themselves cook well enough, and I leave them out of the fridge for half an hour to an hour before cooking… it’s just I’m not sure if I’m doing something wrong to cause so much excess smoke and fat to go everywhere?
Any advice you could offer would be immensely appreciated! With many thanks for your wonderful website, and all the hard work and detail you put into it!
Dewey
I’d suggest a few things: 1) get a cast iron pan, 8-10″ inches, it makes a huge difference, 2) cook at medium/high heat (not highest). Your temperature is way too high, causing the oil to burn and smoke.
I would also suggest researching the “reverse sear” method too, where you roast the steak in the oven on low and slow mode, and then do a quick sear afterwards (2 minutes). Or follow Nagi’s guidance here!
Thanks for your advice Kevin, I appreciate it! I will try lowering the heat as you suggest, and will try to get my hands on a(n affordable) cast iron pan too. The reverse sear method sounds like it may well be a good solution for me as well, so I’m keen to give it a try! Thank you again, Dewey
I loved this and so many of your recipes! You’re awesome Nagi!
I am supposed to grill steaks on a gas grill this Sunday… could you give me tips on using this recipe for grilling? Thanks!
Hi Trish, steaks are perfect over a gas grill but you’ll be unable to cook them in the butter sauce here unfortunately! I’d just cook the sauce separately and then spoon over the sauce before serving – the internal temperature for the steaks is listed as a guide to help you. N x
Absolutely fantastic, thank you so much Nagi! The butcher almost cried with joy when I asked him for a well marbled piece of Scotch Fillet to use in this recipe. He said the only requests he ever gets these days are for very lean cuts with no marbling. I can confidently say this was the best steak I’ve cooked in 20 years. I knew there was a reason I planted a heap of thyme a couple of months ago 👍 xx
I can imagine Meg! I’m so glad you loved it – marbling = flavour! N x
The steaks are delicious. I love eating roast chicken with teriyaki sauce. aloha teriyaki grill
Can you give me the best teriyaki?
This was probably one of the best food posts I’ve ever seen or used! I love how it is an easy, step by step tutorial. Nagi teaches an excellent technique for a great essential entree that is fantastic. I was able to make this steak with oven roasted parmesan asparagus (easy side dish) and sliced cherry tomatoes drizzled with italian dressing in less than 20 minutes, including prep time, to table. It was one of the best steak dinners ever, (including restaurant meals)!
That’s so great to hear GMartin! Thanks so much!!
Hi! If I make this steak, did I should to make another sauce, or the sauce only from the butter garlic? Thank u!
Hi Er, The butter garlic sauce is all that’s needed here 🙂
This is so delicious!!!!! Absolutely love it..
Thanks Natasha!
Hi Nagi
Am wondering how to test steak for temperature doneness, do I buy a meat thermometer & are these the same as ones you use to test meat in an oven? Thank you.
Hi Jennifer – yes a meat thermometer, it’s a great thing you’ll use again and again in the kitchen – N x
Hi Nagi
Why no response to Ashfa’s question?
Hi Nagi ! Your recipes are awesome. I’m so excited to try them. Can you please guide how can I find any specific recipe of yours on YouTube channel ? There’s no search option there 🙁
So tender and delicious, just like all of your recipes Nagi!
Wow.. it was just amazing. The crust made me look like a chef:)
Thank you Nagi for the recipe
Thanks so much Sarah, I’m so happy you loved it!
It’s so yummy !!! Loved it !
Wahoo, that’s great Dewi!
Like the recipe, so easy to prepare as if dining in a posh restaurant
Thanks so much for letting me know Theresa!
I am excited to try this tonight! Work great for me because this is super Keto friendly!
Enjoy David!
This is the best steak recipe i have ever made
Wahoo, that’s great Anna!
Loved it! Thanks.
Awesome!! – N x
Used top round
HAVE TO TRY THIS OUT FOR MY FAMILY
You so do! Love to know if it’s a hit!
So damn good! Boyf is a major weber snob when it comes to steak so was naturally dubious about me taking the reigns. They came out beautifully. Flavour was amazing. Although next time will fork out for some thicker steaks. Served per the photos with your crispy potatoes, rocket salad and spooned over the butter from the pan. Drool!
Sounds like you nailed it Emma! WOOT!
Hi Nagi- thanks for your reply. Yes- I do know the importance of resting meat and have always done so . I just thought you might have some sneaky trick up your sleeve you might have for keeping the meat nice and hot, as they do in restaurants ?
Very good. Usually do it the same way, but with a dry rub, and 1 hr. at room temp., but the thyme was very nice too.
I’d once read in a French mystery fiction, of a chef resting a cooked steak in a low temp. oven for 10-15 min. made steak that could be cut with a fork. I’d thought it might keep cooking that way, but it supposedly works.
Recall a friend’s white Belgian shepherd puppy carrying his black kitten playmate into the room like Dozer is carrying his toy, with only the body visible, shocking everyone into action, but the kitten was ok, fortunately.
Sounds amazing Wynn, I’ll look into it!