Here’s a really easy way to cook steak that really makes the most of a good steak from Steve’s Quality Meats.
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 will rival a night out at your favourite restaurant, which let’s face it is becoming a distant memory!
- ▢ 1 – 2 boneless ribeye or scotch fillet , 2.5 cm / 1″ thick, approx 300g/10 oz each
- ▢ 1 tbsp vegetable oil
- ▢ Salt and pepper
- ▢ 75g / 5 tbsp unsalted butter , cut into 1.25cm / 1/2″ cubes
- ▢ 6 sprigs fresh thyme or 3 sprigs rosemary
- ▢ 5 garlic cloves , peeled and smashed to split
- Bring to room temperature: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
- Dry steaks: Pat dry with kitchen roll.
- Heat pan or skillet: Heat oil in a heavy based pan 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 pan.
- 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 splutter!
- 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.