Chef-Quality Steak
Learn how to cook a perfectly juicy and tender steak at home, impressing your guests with chef-like skills.
Ingredients
Main Ingredients
- 1 - 2 pieces boneless ribeye or scotch fillet (2.5 cm / 1" thick, approx 300g/10 oz each) Choose a high-quality cut for the best flavor.
- 1 tbsp vegetable oil For frying.
- to taste Salt and pepper Generously season both sides.
- 75 g unsalted butter (cut into 1.25cm / 1/2" cubes) Enhances flavor during cooking.
- 6 sprigs fresh thyme or 3 sprigs rosemary For added aroma.
- 5 cloves garlic (peeled and smashed to split) Adds a fragrant element.
Instructions
Preparation
- Take the steak out of the fridge 30 minutes prior to cooking to bring it to room temperature.
- Pat the steaks dry with paper towels to remove excess moisture.
Cooking
- Heat oil in a heavy-based skillet over high heat until it’s very hot and you see smoke.
- Generously sprinkle salt and pepper on each side of the steak, then immediately place it in the skillet.
- Cook for 2 – 2.5 minutes until you get a golden crust, then turn the steak.
- After 1 minute, push the steaks to one side and toss in the butter, garlic, and thyme.
- As soon as the butter melts, continuously spoon it over the steak until it’s cooked to your liking. For medium rare, this takes about 2 minutes on the second side.
- Transfer the steak to a plate and cover it loosely with foil. Let it rest for 5 to 10 minutes.
- Drizzle a bit of the butter from the skillet on top of the steak when serving.
Notes
For the best flavor, use high-quality steaks and always let them rest after cooking. A meat thermometer can help check for doneness.