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How to Cook Steak – like a chef!

30 mins Cook
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Copy of NomNom Recipes 1 3

Here’s the way to prepare dinner steak like a chef – pan-seared and basted with garlic thyme butter! It’s dramatic, easy cooking at its fine, you’ll seem like a total seasoned and sense such as you’re eating on the great steakhouse on the town…..

that is a reader-favored recipe protected through a famous call for in my debut cookbook “Dinner”!

Steak
nomnomwow.com How to Cook Steak – like a chef!

How to cook steak – the cheffy way!

Nowadays’s recipe is more of a technique than a recipe – but it’s one that every steak enthusiasts need to understand because it’s smooth, worthy of the use of on high best steaks, and also a manner to sincerely elevate low-cost steaks.
It’s as simple as this: while the steak is searing within the pan, throw in butter, garlic, and thyme and baste constantly as the steak finishes cooking. The garlic-thyme-infused butter does all kinds of exquisite things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.

It’s pan-seared steak made Outrageous – and that’s Outrageous with a capital “O”!

What you need

Here’s all you want:

Thickish reduce steak – no more than 2.5cm/1″ thick, because we need to cook this entirely at the stove (thicker cuts want to be completed in the oven). ideal steaks: boneless rib eye/scotch fillet, porterhouse / new york, T-bone. Grade: takes highly satisfactory steak over the pinnacle top notch, truly elevates affordable steak.

Butter, garlic, and clean thyme

Steak cooking tips!

Deliver to room temp! This makes a wonderful distinction to cooking thru lightly instead of ending up with a thick overcooked band so as for the very center to be cooked to your liking;

  • Pat dry and season the steak generously with salt and pepper – this enables form that super crust all of us know and love about fantastic steaks;
  • Get your skillet SMOKING warm before setting the steak in – again, for the crust
  • caution: The butter will sputter when you upload the thyme, so stand lower back!
  • Take the steak off the range earlier than your desired inner temperature (see chart underneath) due to the fact the internal temperature will hold to upward thrust because it rests; and

Relax your steak for five to ten mins so it sucks its juices back in and the fibers relax. this is a should-do step for any protein you prepare for dinner tough and rapid!
I’ve just cooked one very large steak right here due to the fact 2 turned into a squish in the medium-length skillet I take advantage of for pictures and video purposes. I use an equal amount of butter whether or not making one or two steaks due to the fact you want a minimum quantity to have sufficient to make it smooth to spoon over the steak because it cooks.

What to serve with steak

If you’re after the whole, luxury steakhouse enjoy and serve this steak with Béarnaise sauce, its mashed potato counterpart, Paris Mash, and an aspect of Garlic Sautéed Spinach.

for an extremely low-carb choice, serve it with Creamy Mashed Cauliflower – you’ll be amazed how scrumptious that is with the help of some greater flavorings!! And a few extra alternatives:

  • Crispy Smashed Potatoes – pictured! I’m a touch mad approximately those – they’re crispy on the outside and fluffy on the internal;
  • Potato Dauphinoise – excellent make-ahead alternative, and additionally if you’re serving a collection of human beings;
  • sweet Potato Stacks – something a bit exceptional!
  • Roasted Broccoli – this pairs simply nicely with steak, plus you feel virtuous ingesting a load of broccoli with this rich buttery steak…
  • Brown Sugar Glazed Carrots or Sautéed Green Beans with Garlic (make this at the same time as the steak is resting)
  • Cauliflower Cheese – A British consolation food tradition!
  • clean garden salad or steamed greens with French vinaigrette or Italian Dressing

And for a simple choice, simply steam a load of greens and toddler potatoes, then douse them with the garlic butter left in the skillet. pretty darn first-rate!!

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How to Cook Steak – like a chef!

How to Cook Steak – like a chef!

maimoona
Here’s the way to prepare dinner steak like a chef – pan-seared and basted with garlic thyme butter! It’s dramatic, easy cooking at its fine, you’ll seem like a total seasoned and sense such as you’re eating on the great steakhouse on the town…..
prep time
10 mins
cooking time
30 mins
servings
2
total time
40 mins

Equipment

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)

Instructions

1
convey to room temp: Take the steak out of the fridge half-hour previous to carrying it to room temperature.
2
Dry steaks: Pat dry with paper towels.
3
warmness skillet: warmness oil in a heavy primarily based skillet over high warmth until it is particularly warm – you must see smoke!
4
Season: Sprinkle each aspect of the steak generously with salt and pepper, then right away vicinity inside the skillet.
5
Sear aspect 1: cook for two – 2.5 mins till you get an outstanding crust, then turn.
6
Garlic Butter: depart for 1 minute, then push steaks to at least one facet and toss in butter, garlic, and thyme. BE cautious – the thyme will sputter!
7
Baste: As quickly as the butter is melted, continuously spoon the butter over the steak till it’s cooked to your liking – 2 minutes in overall for the second aspect for medium rare (52C/125F, chart underneath for other doneness temps)
8
Basting also renders fat at the side of the steak – use tongs to sear the edges at the cease if you need it browned extra.
9
relaxation: switch steak to a plate and cowl loosely with foil, rest for 5 to 10 mins.
10
Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.

Notes

Steak – any steak acceptable to brief cooking is suitable for this recipe. I’ve used rib eye/scotch fillet because it’s a nicely marbled, clearly juicy reduction of steak. also ideal for new york / Porterhouse, T-bone, and tenderloin medallions. Butter quantity vs # of steaks – you need a minimum quantity of butter to be able to easily baste the steaks. So I take advantage of the same amount whether or not I use 1 or 2 steaks. you can cut it down to about 50g / three tbsp if most effective using 1, however, you’ll want to tilt the skillet extra to scoop butter up. three. Smashed Garlic – use the side of your knife and smack down firmly with the heel of your hand to “ruin” the garlic so it bursts open however particularly stays intact. The concept here is to release flavor into the butter however make it so the pieces are easy to pick out. four. the internal temperature of cooked steak. The maximum famous (and my private choice) is medium uncommon. internal temperature cooked steak medium rare five. vitamins are for 1 steak, assuming 2 tbsp of butter is adhered to/drizzled on the steak.
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