Learn to cook the perfect steak like a professional chef using the butter basting technique with garlic and herbs for restaurant-quality results at home.

western

Nutrition

High in protein and fat with minimal carbohydrates, providing essential amino acids and B vitamins from the beef.

Calories	1680 kcal
Energy	7033 kJ
Protein	112 g
Total Fat	132 g
Saturated Fat	62 g
Trans Fat	0 g
Polyunsaturated Fat	8 g
Monounsaturated Fat	55 g
Cholesterol	420 mg
Carbohydrate	4 g
Sugars	2 g
Dietary Fibre	1 g
Sodium	180 mg

*per serving

PescatarianKetoPaleoHalalGluten FreeNut FreePeanut FreeSesame FreeEgg FreeSoy FreeShellfish FreeSugar FreeLow SugarLow CarbLow FODMAPHigh Protein

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

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How to cook steak - like a chef!

RecipeTin Eats (Nagi)

1

Name: How to cook steak - like a chef! — Tasty Bites
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 - 2 Boneless Ribeye Or Scotch Fillet (2.5 cm / 1" thick, approx 300g/10 oz each); 1 tablespoon Vegetable Oil; Salt And Pepper (to taste); 75 gram Unsalted Butter (cut into 1.25cm / 1/2" cubes); 3 - 6 sprigs Fresh Thyme Or Rosemary (6 sprigs fresh thyme or 3 sprigs rosemary); 5 cloves Garlic Cloves (peeled and smashed to split)

servings

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Ingredients

1 - 2 Boneless Ribeye Or Scotch Fillet 2.5 cm / 1" thick, approx 300g/10 oz each

1 tablespoon Vegetable Oil

Salt And Pepper to taste

75 gram Unsalted Butter cut into 1.25cm / 1/2" cubes

3 - 6 sprigs Fresh Thyme Or Rosemary 6 sprigs fresh thyme or 3 sprigs rosemary

5 cloves Garlic Cloves peeled and smashed to split

Equipment

Heavy-based skillet

Paper Towels

Tongs

Plate

Aluminum Foil

Instructions

Take the steak out of the fridge 30 minutes prior to bring to room temperature.

Pat dry steaks with paper towels.

Heat oil in a heavy based skillet over high heat until it is very hot - you should see smoke!

Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.

Cook for 2 - 2.5 minutes until you get a great crust, then turn.

Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. BE CAREFUL - the thyme will sputter!

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)

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.

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.