How to cook steak - like a chef!

• portions: 1 serving
• temps total: 11 minutes

Ingrédients

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

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

Dry steaks: Pat dry with paper towels.

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

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

Sear Side 1: Cook for 2 - 2.5 minutes until you get a great crust, then turn.

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!

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)

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.

Rest: 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. Pictured in post with Crispy Smashed Potatoes.

Nutrition

• Calories: 919 kcal
• Lipides Totaux: 73 g
• Lipides Saturés: 39 g
• Cholestérol: 247 mg
• Sodium: 161 mg
• Glucides Totaux: 4 g
• Protéines: 61 g