I use the same amount of butter whether making one or two steaks because you need a minimum amount to have enough to make it easy to spoon over the steak as it cooks. I’ve just cooked one very large steak here because 2 was a squish in the medium size skillet I use for photography and video purposes. This is a must-do step for any protein you cook hard and fast! REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. Take the steak off the stove BEFORE your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests and WARNING: The butter will sputter when you add the thyme, so stand back! Get your skillet SMOKING HOT before putting the steak in – again, for the crust Pat dry and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks Grade: takes high quality steak over the top amazing, really elevates economical steak.īring to room temp! This makes an amazing difference to cooking through evenly rather than ending up with a thick overcooked band in order for the very centre to be cooked to your liking Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone.
Thickish cut steak – no more than 2.5cm/1″ thick, because we want to cook this entirely on the stove (thicker cuts need to be finished in the oven). It’s pan seared steak made Outrageous – and that’s Outrageous with a capital “O”! What you need The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.
It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.
#FRESH THYME NEAR ME HOW TO#
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”! How to cook steak – the cheffy way!
#FRESH THYME NEAR ME PRO#
It would be great on chicken, steak, salmon, plain on a spoon, mixed into pasta… the possibilities are endless.Here’s how to cook steak like a chef – pan seared and basted with garlic thyme butter! It’s dramatic, simple cooking at its best, you’ll look like a total pro and feel like you’re dining at the best steakhouse in town….
You don’t want the garlic to burn.įinally, add some chicken stock (or vegetable stock, or water, if you don’t have any), heat until it’s bubbling, then turn off the heat and add some lemon juice and a little more butter. Sauté until fragrant, only about 30 seconds. Then, add a little more butter to the skillet and heat until it’s melted.Īdd some finely minced garlic and a mixture of fresh chopped herbs to the pan– I used oregano, thyme, and parsley. Then, continue heating over medium-high heat until almost all the liquid has evaporated. Immediately after you add it, use a wooden spoon to help stir up any browned bits from the bottom of the pan. I recommend a dry white wine, such as pinot grigio or sauvignon blanc. The sauce is made in the same pan in which you cooked the fish.įirst, add some white wine to deglaze the skillet.
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