{"id":"2dbdfbf0-5f46-4aa7-b92a-08539f4800b1","url":"https://recipestripper.com/recipes/2dbdfbf0-5f46-4aa7-b92a-08539f4800b1","source_url":"https://www.recipetineats.com/how-to-cook-steak/","title":"How to cook steak - like a chef!","description":"Recipe video above. Here's a cheffy way to cook steak that really makes the most of a good steak - or fancies up economical steaks!  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'll rival the best steakhouse in town!","servings":1,"servings_text":"1","prep_time":"PT5M","cook_time":"PT6M","total_time":"PT11M","image_url":"https://www.recipetineats.com/tachyon/2019/07/Cheffy-Garlic-Butter-Steak_9.jpg","ingredients":[{"text":"1 - 2  boneless ribeye or scotch fillet (, 2.5 cm / 1\" thick, approx 300g/10 oz each (Note 1))","item":"boneless ribeye or scotch fillet (, 2.5 cm / 1\" thick, approx 300g/10 oz each (Note 1))","quantity":1,"quantity_max":2},{"text":"1 tbsp vegetable oil","item":"vegetable oil","quantity":1,"unit":"tbsp"},{"text":"Salt and pepper","item":"Salt and pepper"},{"text":"75g / 5 tbsp   unsalted butter (, cut into 1.25cm / 1/2\" cubes (Note 2))","item":"/ 5 tbsp unsalted butter (, cut into 1.25cm / 1/2\" cubes (Note 2))","quantity":75,"unit":"g"},{"text":"6  sprigs fresh thyme or 3 sprigs rosemary","item":"fresh thyme or 3 sprigs rosemary","quantity":6,"unit":"sprig"},{"text":"5  garlic cloves (, peeled and smashed to split (Note 3))","item":"garlic cloves (","quantity":5,"preparation":"peeled and smashed to split (Note 3))"}],"instructions":[{"number":1,"text":"Bring to room temp: Take the steak out of the fridge 30 minutes prior to bring to room temperature."},{"number":2,"text":"Dry steaks: Pat dry with paper towels."},{"number":3,"text":"Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!"},{"number":4,"text":"Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet."},{"number":5,"text":"Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn."},{"number":6,"text":"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!"},{"number":7,"text":"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)"},{"number":8,"text":"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."},{"number":9,"text":"Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes."},{"number":10,"text":"Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes."}],"date_published":"2026-10-29T23:49:57.31614+00:00","date_modified":"2026-10-29T23:49:57.31614+00:00"}