How to Cook Steak – like a chef!

How to Cook Steak – like a chef!

How to Cook Steak – like a chef! – 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…..

This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!

 

How to cook steak – the cheffy way!

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.

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

What you need

Here’s all you need:

  • 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). Ideal steaks: boneless rib eye / scotch fillet, porterhouse / New York, T-bone. Grade: takes high quality steak over the top amazing, really elevates economical steak.
  • Butter, garlic and fresh thyme

Steak cooking tips!

  1. Bring 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;
  2. 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;
  3. Get your skillet SMOKING HOT before putting the steak in – again, for the crust
  4. WARNING: The butter will sputter when you add the thyme, so stand back!
  5. 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
  6. REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast!

Read More : Grillhousecafesanmarcos.com

How to Cook Steak – like a chef!

 

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. 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.

What to serve with steak

If you’re after the full, luxury steakhouse experience, serve this steak with Béarnaise sauce, its mashed potato counterpart, Paris Mash, and a side of Garlic Sautéed Spinach.

For a low carb option, serve it with Creamy Mashed Cauliflower – you will be amazed how delicious this is with the help of some extra flavourings!!  And a few more options:

  • Crispy Smashed Potatoes – pictured! I’m a little mad about these – they’re crispy on the outside and fluffy on the inside;
  • Potato Dauphinoise – good make ahead option, and also if you’re serving a group of people;
  • Sweet Potato Stacks – something a little different!
  • Roasted Broccoli – this pairs really well with steak, plus you feel virtuous eating a load of broccoli with this rich buttery steak…
  • Brown Sugar Glazed Carrots or Sautéed Green Beans with Garlic (make this while the steak is resting)
  • Cauliflower Cheese – A British comfort food classic!
  • Fresh garden salad or steamed greens with French Vinaigrette or Italian Dressing

And for a really simple option, just steam a load of veggies and baby potatoes, then douse in the garlic butter left in the skillet. Pretty darn amazing!! – Nagi x


MORE STEAK OPTIONS

  • Steak with Chimichurri Sauce
  • Steak with Creamy Peppercorn Sauce
  • Beef Steak Marinade – this is an excellent option for good value steaks, adds juiciness and tenderises
  • Creamy Mushroom Sauce – excellent with steak!
  • Mushroom Gravy – Or another gravy option: Onion Gravy

 

Perfectly Grilled Steak

Perfectly Grilled Steak

Directions

  1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
  2. Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
  3. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Perfectly Grilled Steak – Perfect Grilled Steak with Herb Butter features a homemade steak seasoning and buttery herb finish. This easy sizzling grilled steak recipe is mouthwatering!

Ben and I were lounging on the deck after Lincoln went to bed a few nights ago, cold drinks in hand, enjoying the quiet summer evening when I suddenly realized that Father’s Day is this weekend! I’ve been waiting for some big summer kick off to happen, but without me noticing, it’s arrived along with a day to celebrate our dudes.

Read More : Grillhousecafesanmarcos.com

Perfectly Grilled Steak

A craft from Lincoln is likely in the cards, plus a big, juicy steak. Perfect Grilled Steak with Herb Butter, to be specific!

Thick-cut steaks are rubbed with a generous layer of homemade steak seasoning then grilled and smothered with thick-cut compound herb butter, which is fancy talk for butter mixed with fresh herbs, garlic, and steak seasoning. You are going to want to put this butter on EVERYTHING!!

How Do you Grill the Perfect Steak?

The trick for perfect grilled steak is to create two heat zones on your grill – one side will be screaming hot with a high flame, while the second side will be unlit and cooler. Sear the steaks on the hot side to get a flavorful, golden brown crust and those coveted grill lines, then move them over to the cooler side to finish cooking all the way through. This creates a sizzling steak on the outside, and tender, buttery steak on the inside.

Garlic Butter Steak

Garlic Butter Steak

Garlic Butter Steak – This steak is the ultimate indulgence for any meat lover out there! The tender and juicy steak is seared to perfection and bathed in a rich garlic butter sauce, which adds a depth of flavor that’s out of this world. Serve it alongside some crispy roasted veggies or a mound of mashed potatoes for a meal that’s fit for a king (or queen)!

Garlic Butter Steak

Preparation

  1. Preheat oven to 200°F (95°C). Set a wire rack on top of a rimmed baking sheet.
  2. Generously season the steak on all sides with salt and pepper.
  3. Transfer the steak to the wire rack, then bake for 45–60 minutes, until the internal temperature reaches about 125°F (51°C) for medium-rare, or your desired doneness.
  4. Heat the canola oil in a cast-iron skillet over high heat until smoking. (Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.)
  5. Sear the steak for 30 seconds on the first side, then flip. Add the butter, garlic, rosemary, and thyme and swirl around the pan. Place the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon for about 30 seconds, then flip and baste the other side for about 15 seconds. Turn the steak on its side to render off any excess fat.
  6. Transfer the steak to a cutting board or wire rack to rest for about 10 minutes. (Slicing the steak before the resting period has finished will result in a lot of the juices leaking out, which may not be desirable.)
  7. Slice the steak into ½-inch (1-cm) strips, then fan out the slices and serve.
  8. Enjoy!

Read More : Grillhousecafesanmarcos.com