How to Cook Steak - Like a Chef!

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.

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.

Servings: 1 to 2

Servings: 1 -2

1 to 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 / ½″ 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.

Sear Side 1: Cook for 2 to 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.

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.

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.

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.

Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare.

Rare: take off stove at 117°F, after resting 120°F

Medium rare: take off stove at 126°F, after resting 129°F

Medium: take off stove at 135°F, after resting 140°F

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.

Servings: 1 to 2

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