Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
How to Cook Steak – like a chef! Recipe
Right here’s find out how to prepare dinner steak like a chef – pan seared and basted with garlic thyme butter! It’s dramatic, easy cooking at its greatest, you’ll appear to be a complete professional and really feel such as you’re eating at the very best steakhouse on the town…..
It is a reader-favourite recipe included by well-liked demand in my debut cookbook “Dinner”!
It is a reader-favourite recipe included by well-liked demand in my debut cookbook “Dinner”!
Immediately’s recipe is extra of a method than a recipe – but it surely’s one that each one steak lovers ought to know as a result of it’s simple, worthy of utilizing on prime quality steaks and likewise a strategy to actually elevate economical steaks.
It’s so simple as this: whereas the steak is searing within the pan, throw in butter, garlic and thyme and baste repeatedly because the steak finishes cooking. The garlic-thyme infused butter does all types of fantastic issues 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”!
Right here’s all you want:
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Thickish lower steak – not more than 2.5cm/1″ thick, as a result of we wish to prepare dinner this fully on the range (thicker cuts must be completed within the oven). Superb steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes prime quality steak excessive superb, actually elevates economical steak.
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Butter, garlic and recent thyme
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Carry to room temp! This makes an incredible distinction to cooking by way of evenly fairly than ending up with a thick overcooked band to ensure that the very centre to be cooked to your liking;
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Pat dry and season the steak generously with salt and pepper – this helps type that incredible crust everyone knows and love about nice steaks;
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Get your skillet SMOKING HOT earlier than placing the steak in – once more, for the crust
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WARNING: The butter will sputter whenever you add the thyme, so stand again!
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Take the steak off the range BEFORE your required inside temperature (see chart beneath) as a result of the interior temperature will proceed to rise because it rests; and
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REST your steak for five to 10 minutes so it sucks its personal juices again in and the fibres calm down. It is a must-do step for any protein you prepare dinner laborious and quick!
In the event you’re after the total, luxurious steakhouse expertise, serve this steak with Béarnaise sauce, its mashed potato counterpart, Paris Mash, and a aspect of Garlic Sautéed Spinach.
For a low carb possibility, serve it with Creamy Mashed Cauliflower – you may be amazed how scrumptious that is with the assistance of some additional flavourings!! And some extra choices:
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Crispy Smashed Potatoes – pictured! I’m a bit of mad about these – they’re crispy on the skin and fluffy on the within;
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Potato Dauphinoise – good make forward possibility, and likewise for those who’re serving a bunch of individuals;
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Candy Potato Stacks – one thing a bit of totally different!
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Roasted Broccoli – this pairs rather well with steak, plus you are feeling virtuous consuming a load of broccoli with this wealthy buttery steak…
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Brown Sugar Glazed Carrots or Sautéed Inexperienced Beans with Garlic (make this whereas the steak is resting)
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Cauliflower Cheese – A British consolation meals traditional!
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Recent backyard salad or steamed greens with French French dressing or Italian Dressing
And for a extremely easy possibility, simply steam a load of veggies and child potatoes, then douse within the garlic butter left within the skillet. Fairly darn superb!! – Johnsat x
Extra Steak Choices
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Steak with Chimichurri Sauce
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Steak with Creamy Peppercorn Sauce
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Beef Steak Marinade – this is a wonderful possibility for good worth steaks, provides juiciness and tenderises
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Creamy Mushroom Sauce – glorious with steak!
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Mushroom Gravy – Or one other gravy possibility: Onion Gravy
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however this can be a reader favorite included by well-liked demand!
This recipe options in my debut cookbook Dinner. The e-book is usually new recipes, however this can be a reader favorite included by well-liked demand!
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.
Notes
1. Steak – any steak suited to quick cooking is suitable for this recipe. I’ve used rib eye/scotch fillet because it’s a well marbled, really juicy cut of steak. Also ideal for New York / porterhouse, T-bone and tenderloin medallions.
2. Butter amount vs # of steaks – you need a minimum amount of butter in order to be able to easily baste the steaks. So I use the same amount whether I’m using 1 or 2 steaks. You could cut it down to about 50g / 3 tbsp if only using 1, but you’ll need to tilt the skillet more to scoop butter up.
3. Smashed Garlic – use the side of your knife and smack down firmly with the heel of your hand to “smash” the garlic so it bursts open but mainly stays in tact. The idea here is to release flavour into the butter but make it so the pieces are easy to pick out.
4. Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare.
5. Nutrition is for 1 steak, assuming 2 tbsp of butter is adhered to/drizzled on the steak.
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