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)

Steps

1. Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature.
2. Dry steaks: Pat dry with paper towels.
3. Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot – you should see smoke!
4. Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
5. Sear Side 1: Cook for 2 – 2.5 minutes until you get a great crust, then turn.
6. 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!
7. 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)
8. 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.
9. Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes.
10. Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.