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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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….
I’ve been looking for a recipe that’s cooked perfectly without over cooking. Wonderful recipe.
I tried it last night, and the steak came out perfectly seared and juicy—just like a chef’s! The step-by-step instructions made the process so easy to follow. And guess what? I paired it with my favorite boba tea, and the combination was absolutely divine. The savory goodness of the steak complemented the sweet, refreshing boba tea – yujiefood.com perfectly. Thank you for sharing this fantastic recipe—it’s now a staple in my kitchen!
I’m always on the lookout for new recipes to up my cooking game, and this one did not disappoint! The tips on achieving that perfect sear were spot-on, and my steak turned out restaurant-quality. I appreciate how the blog post breaks down the process in a way that even a novice like me can follow. The best part? I enjoyed this delicious steak with a side of my go-to boba tea – https://www.hojafood.com/—it's like the culinary stars aligned. This recipe has earned a permanent spot in my repertoire, and the boba tea partnership is a delightful bonus
The instructions on cooking steak like a chef were incredibly helpful, and the result was a mouthwatering, perfectly cooked piece of meat. I decided to pair it with my all-time favorite boba tea – https://www.yuchafood.com/tapioca-boba, and the combination was a match made in heaven. The rich flavors of the steak harmonized beautifully with the sweet, tapioca goodness of the boba tea. It’s such a versatile recipe that allows you to showcase your cooking skills, and having it with boba tea just takes the dining experience to a whole new level. Thank you for sharing this delightful recipe!
Thank you for making it so much easier to cook excellent steaks with your detailed instructions :)
I always grill our steaks, but on a cold, rainy night I went searching for a great indoor recipe so I didn’t have to brave the outdoors. This recipe is fabulous! We all loved how flavorful and juicy our steaks turned out. My family will absolutely request that we make this again. Thank you!!
My husband said this was the best steak he’s ever had!
Tried this for dinner tonight along with your crunchy smashed potatoes (the best spuds ever btw!)…..Most successful steak I have ever cooked. Our family loves steak but not when it’s like leather🤣 which has often been the case! This was really juicy and tender and very very tasty! I only used rump as the other cuts were so much $$$😥 but it was beautiful….thanks for another winner recipe Nagi😊…p.s I found it in your amazing book.
Love all the recipes more please.
Wow! The flavor this added to the steak was awesome. I will definitely use this method in the future! Your Dinner cookbook is on the way, I’m excited to see what you have been up to. Thank you 🙂
This was delicious! I only had a budget grass fed rump steak but followed the recipe. OMG it was delicious. Made a helluva mess of my cooktop but so worth it. SUPERB . I might have to buy your book! Nagi is my go to!
Yay. My hubby bought scotch fillet (we rarely have steak, it’s expensive and I can never seem to cook it right) so I found your instructions Nagi. Thanks to you, I’m not afraid to cook steak for fear of wrecking it anymore. It was juicy and tasty.
I made this it was soooo good.
Made this tonight with your favourite blue cheese sauce from the cookbook. My partner and I agreed it might be the best meal I’ve ever cooked- outstanding! We used eye fillet and had mash and veggies with it.
Hi Nagi, I just bought your ‘Dinner’ cookbook. I thought I’d never buy another one again, but I just had to buy this one after watching you put so much effort into it and knowing how brilliant your recipes are. As I was cooking a Scotch fillet steak tonight, I gave this recipe a go using rosemary. I was wondering whether all the extra steps would be worth it, but OMG, this is THE best and juiciest steak I ever cooked! Just like I always wanted to cook steak. I’ll never go back to cooking it the old way which was very hit-and-miss and ordinary. I’ve never been game to cook steak for guests but now I can’t wait to try this with one of your sauces as a special dish. Thanks again for the level of detail, amazing photography, and testing, testing, testing you put into your recipes. You are the only food blogger I follow regularly. High five to you and ‘Dinner’!
My go-to steak recipe!! Love this recipe so much that I’m planning to make for Thanksgiving (we’re not huge fans of turkey 😉 ). I’d like to cook 6 steaks, but only have one cast iron skillet that I use for this recipe that can only fit 2 steaks at a time. Any tips for how to keep cooked steaks warm and juicy, without overcooking them, while I finish cooking the others? so I’m able to cook all and serve at same time? Thank you!
Hi Nagi,
If cooking more than one steak, do you need to clean pan between cooking
Thanks
This was delicious! It was just a pleasure to eat and super quick to make. Nagi, your recipes make me feel really good about myself. Your recipes empower me to show my love for others through cooking for them. Thank you❤️
Hi Nagi! I have a tomahawk steak I have just taken out of the freezer for tomorrow night. Can I modify this recipe to it? Im in a competition with my husband… he botched the last attempt at a tomahawk so the bar is still low but I really want to show him I can make a better steak 🙂
I have made steak only a few times before. Tried out this method for the first time and iv never made a better steak in my life! Perfect medium rare omg i’m in love. Will be using this method every single time and for the rest of my life now!
Good recipes!