Make Steak Great Again Tiny Hands
Here's how to cook steak like a chef – pan seared and basted with garlic thyme butter! It's dramatic, unproblematic cooking at its best, yous'll wait like a total pro and feel like you're dining at the all-time steakhouse in town…..
How to cook steak – the cheffy way!
Today'southward recipe is more of a technique than a recipe – but it'due south one that all steak lovers should know because it'southwardeasy, worthy of using onhigh quality steaks and also a fashion to really elevate economical steaks.
It's as simple equally this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. 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.
Information technology's pan seared steak made Outrageous – and that'south Outrageous with a upper-case letter "O"!
What yous need
Here'due south all you lot need:
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Thickish cutting steak – no more than than two.5cm/1″ thick, because we desire to cook this entirely on the stove (thicker cuts need to be finished in the oven). Platonic steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone.Class:takes high quality steak over the top amazing, actually elevates economical steak.
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Butter, garlic and fresh thyme
QUICK STEAK COOKING TIPS!
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Bring to room temp! This makes an astonishing departure to cooking through evenly rather than ending upward with a thick overcooked band in club for the very eye to be cooked to your liking;
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Pat dry out and season the steak generously with salt and pepper – this helps form that amazing crust we all know and love about great steaks;
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Get your skillet SMOKING HOT earlier putting the steak in – once more, for the crust
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Alarm: The butter will sputter when you add the thyme, so stand up dorsum!
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Have the steak off the stove Earlier your desired internal temperature (see chart below) because the internal temperature will continue to rise as it rests; and
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Rest your steak for 5 to 10 minutes then it sucks its own juices back in and the fibres relax. This is a must-practice step for any protein y'all melt hard and fast!
I've just cooked one very large steak here considering 2 was a squish in the medium size skillet I use for photography and video purposes. I utilise the same amount of butter whether making one or two steaks because you demand a minimum amount to have enough to arrive easy to spoon over the steak as it cooks.
What to serve with steak
If y'all're later the total,luxury steakhouse feel, serve this steak with Béarnaise sauce, its mashed tater counterpart, Paris Mash, and a side of Garlic Sautéed Spinach.
For a low carb pick, serve it with Creamy Mashed Cauliflower – y'all will be amazed how delicious this is with the help of some extra flavourings!! And a few more options:
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Crispy Smashed Potatoes – pictured! I'm a little mad about these – they're crispy on the outside and fluffy on the inside;
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Potato Dauphinoise – good make ahead option, and also if you're serving a group of people;
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Sweet Potato Stacks – something a little different!
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Roasted Broccoli – this pairs really well with steak, plus you experience virtuous eating a load of broccoli with this rich buttery steak…
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Brown Sugar Glazed Carrots or Parmesan Roasted Dark-green Beans
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Cauliflower Cheese – A British condolement food classic!
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Fresh garden salad or steamed greens with French Vinaigrette or Italian Dressing
And for a really simple option, merely steam a load of veggies and baby potatoes, and then dunk in the garlic butter left in the skillet. Pretty darn amazing!! – Nagi x
More Steak Options
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Steak with Chimichurri Sauce
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Steak with Flossy Peppercorn Sauce
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Beef Steak Marinade – this is an excellent option for expert value steaks, adds juiciness and tenderises
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Flossy Mushroom Sauce – excellent with steak!
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Mushroom Gravy – Or another gravy pick: Onion Gravy
Picket how to make it
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Servings 1 -ii
Tap or hover to scale
Recipe video above. Here's a cheffy mode to melt steak that really makes the most of a skilful steak - or fancies upwards economic steaks! Basting with garlic-thyme infused butter as the steak is cooking adds flavour and luxury to the steak. You'll experience like a total pro cooking it and it'll rival the all-time steakhouse in town!
- 1 - ii boneless ribeye or scotch fillet , 2.5 cm / 1" thick, approx 300g/10 oz each (Note one)
- 1 tbsp vegetable oil
- Salt and pepper
- 75g / 5 tbsp unsalted butter , cut into 1.25cm / one/2" cubes (Annotation two)
- 6 sprigs fresh thyme or 3 sprigs rosemary
- five garlic cloves , peeled and smashed to split (Notation iii)
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Bring to room temp: Take the steak out of the refrigerator 30 minutes prior to bring to room temperature.
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Dry out steaks: Pat dry out with paper towels.
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Rut skillet: Heat oil in a heavy based skillet over high heat until information technology is very hot - you should see fume!
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Flavour: Sprinkle each side of the steak generously with common salt and pepper, then immediately identify in the skillet.
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Sear Side 1: Cook for 2 - 2.five minutes until you get a great chaff, so turn.
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Garlic Butter: Go out for 1 minute, and then push steaks to one side and toss in butter, garlic and thyme. Exist Conscientious - the thyme volition sputter!
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Baste:As presently as the butter is melted, continuously spoon the butter over the steak until it'south cooked to your liking - 2 minutes in total for the 2d side for medium rare (52C/125F, nautical chart below for other doneness temps)
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Basting also renders fat on the side of the steak – apply tongs to sear the edges at the end if you want it browned more.
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Rest: Transfer steak to a plate and embrace loosely with foil, balance for v to 10 minutes.
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Serve steak with a scrap of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.
one. Steak - whatever steak suited to quick cooking is suitable for this recipe. I've used rib eye/scotch fillet because it's a well marbled, really juicy cut of steak. Likewise ideal for New York / porterhouse, T-bone and tenderloin medallions.
2. Butter amount vs # of steaks - you need a minimum amount of butter in club to be able to easily baste the steaks. So I employ the same amount whether I'm using 1 or two steaks. You could cutting it down to about 50g / 3 tbsp if only using one, but you lot'll need to tilt the skillet more than to scoop butter upwards.
3. Smashed Garlic - use the side of your knife and smack down firmly with the heel of your hand to "boom" the garlic so information technology bursts open up but mainly stays in tact. The idea here is to release flavour into the butter simply brand information technology then the pieces are easy to selection out.
4. Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare.
5. Nutrition is for ane steak, assuming 2 tbsp of butter is adhered to/drizzled on the steak.
Calories: 919 cal (46%) Carbohydrates: 4 g (one%) Protein: 61 g (122%) Fatty: 73 g (112%) Saturated Fat: 39 one thousand (244%) Cholesterol: 247 mg (82%) Sodium: 161 mg (7%) Potassium: 864 mg (25%) Vitamin A: 750 IU (15%) Vitamin C: 4.7 mg (half-dozen%) Calcium: 48 mg (v%) Iron: 5.4 mg (30%)
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Source: https://www.recipetineats.com/how-to-cook-steak/
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