Description
Learn how to cook a perfect pan-seared steak like a chef with this simple step-by-step recipe. Using a heavy-based skillet, fresh herbs, garlic, and butter, you’ll achieve a beautifully crusted and flavorful ribeye or scotch fillet cooked to your ideal doneness. Perfect for a restaurant-quality steak experience at home.
Ingredients
Scale
Steak
- 1 – 2 boneless ribeye or scotch fillet steaks, 2.5 cm / 1″ thick, approx 300g / 10 oz each
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Garlic Butter and Herbs
- 75g / 5 tbsp unsalted butter, cut into 1.25 cm / 1/2″ cubes
- 6 sprigs fresh thyme or 3 sprigs rosemary
- 5 garlic cloves, peeled and smashed to split
Instructions
- Bring to room temperature: Take the steak out of the fridge 30 minutes before cooking to allow it to come to room temperature for even cooking.
- Dry steaks: Pat the steaks dry thoroughly with paper towels to ensure a good sear.
- Heat skillet: Heat the vegetable oil in a heavy-based skillet over high heat until it is very hot and just starting to smoke.
- Season: Generously season both sides of the steak with salt and pepper. Immediately place the steak in the hot skillet to sear.
- Sear side 1: Cook for 2 to 2.5 minutes without moving to form a deep, flavorful crust, then flip the steak over.
- Add garlic butter: After 1 minute on the second side, push the steak to one side of the skillet. Add the butter, smashed garlic cloves, and thyme or rosemary sprigs to the pan; be cautious as the butter and herbs may sputter.
- Baste steak: Once the butter is melted, continuously spoon the butter over the steak, basting for about 2 minutes to help it cook to medium-rare (core temp 52°C/125°F) or your preferred doneness.
- Sear edges: Use tongs to hold the steak on its sides and sear any fatty edges to render fat and brown them.
- Rest steak: Remove the steak from the skillet and place it on a plate. Cover loosely with foil and let it rest for 5 to 10 minutes to allow juices to redistribute.
- Serve: Slice the steak and drizzle some of the garlic, herb, and butter mixture from the skillet over the top for extra flavor. Serve with your favorite sides, such as crispy smashed potatoes.
Notes
- Bring the steak to room temperature before cooking for even cooking and better searing.
- Patting the steak dry prevents steaming and promotes a better crust.
- Use a heavy-based skillet, preferably cast iron, to retain heat and achieve the perfect sear.
- Use a meat thermometer to check doneness if desired: 52°C/125°F for medium-rare.
- Resting the steak is essential to keep it juicy and tender.
