How do chefs cook perfect steak?

Rather than cook one side until it's perfectly browned (which can take a few minutes), then cook the other side for less time (so the steak isn't overcooked), turn the steak every minute . This will help to ensure even cooking and char on both sides.

How do chefs like their steak cooked?

If you were to ask a professional chef how they would want their steak to be cooked, nine times out of ten they would tell you medium-rare is the way to go. Medium rare steaks are red only in the very middle of the steak. The rest should be various shades of pink, with the outer edges browned.

How to cook a steak like Gordon?

Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together. Scoop some butter over the meat now and then.

What is the best method of cooking a steak?

There are several steak methods that could answer the question, “What is the best way to cook a steak?” However, the best cooking method for steak, generally, is grilling . Grilling works well for most steak cuts, adding lots of flavor and allowing an even cook when you know how to grill steak properly.

How do restaurants make their steaks so tender?

The Aging. Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

What is the secret to a steakhouse steak?

The salt layer is essential because it creates that “nice golden brown Maillard reaction” on your steak, according to Shim. Nadav Greenberg, the executive chef behind Michelin-starred Shmoné, explains that it's imperative to use fine salt rather than coarse or kosher .

How to cook a steak like Wolfgang?

' Wolfgang cooks this size steak for around 8 minutes on each side to let the heat get all the way through the meat . Cooking it over a high heat with little oil or butter will help form the crust... if you were to ask the French, they definitely wouldn't do it this way. More like cook it slowly in butter.

Is it better to cook a steak in the oven or stove?

To achieve that crisp, caramelized outside, it is best to sear your steak on the stove first and then cook it in the oven . Cook your steak by searing it on the stove, then baking it in the oven on high heat, flipping your steak halfway through, and allow to rest before serving.

How does Gordon Ramsay cook a ribeye steak?

To cook your steaks, heat a frying pan – to a moderate heat for fillet, hot for T-bone or very hot for rib-eye. Add a swirl of oil, with a whole garlic clove and a herb sprig. Season the steaks with salt and pepper and cook for 1½-2½ mins on each side.

What oil do chefs use to cook steak?

Best Oil for Steak When cooking steak in cast iron skillets, you want to use oils with a high smoke point like peanut, canola, grapeseed, and avocado oil . These oils all have smoke points over 400 degrees Fahrenheit that can withstand the high heat needed to cook steak.

How to Cook Steak - like a chef! (2024)

By:Nagi

Published:19 Jul '19Updated:11 Oct '22

136 Comments

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’seasy, worthy of using onhigh quality steaks and also a way to really elevateeconomical 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!

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;
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;
Get your skillet SMOKING HOT before putting the steak in – again, for the crust
WARNING: The butter will sputter when you add the thyme, so stand back!
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
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!

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 Carrotsor 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

Watch how to make it

This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!

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How to cook steak – like a chef!

Author: Nagi

Prep: 5 minutes mins

Cook: 6 minutes mins

Resting: 5 minutes mins

Total: 11 minutes mins

Mains

Western

5 from 57 votes

Servings1 -2

Tap or hover to scale

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

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.

Recipe Notes:

1. Steak – any 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. Also ideal for New York / porterhouse, T-bone and tenderloin medallions.

2. Butter amount vs # of steaks – you need a minimum amount of butter in order to be able to easily baste the steaks. So I use the same amount whether I’m using 1 or 2 steaks. You could cut it down to about 50g / 3 tbsp if only using 1, but you’ll need to tilt the skillet more to scoop butter up.

3. Smashed Garlic – use the side of your knife and smack down firmly with the heel of your hand to “smash” the garlic so it bursts open but mainly stays in tact. The idea here is to release flavour into the butter but make it so the pieces are easy to pick out.

4. Internal temperature of cooked steak. The most popular (and my personal preference) is medium rare.

5. Nutrition is for 1 steak, assuming 2 tbsp of butter is adhered to/drizzled on the steak.

Nutrition Information:

Calories: 919cal (46%)Carbohydrates: 4g (1%)Protein: 61g (122%)Fat: 73g (112%)Saturated Fat: 39g (244%)Cholesterol: 247mg (82%)Sodium: 161mg (7%)Potassium: 864mg (25%)Vitamin A: 750IU (15%)Vitamin C: 4.7mg (6%)Calcium: 48mg (5%)Iron: 5.4mg (30%)

Keywords: garlic butter steak, how to cook steak, steak recipe

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Reader Interactions

136 Comments

Ursula says
June 6, 2024 at 5:49 pm

Best steak I’ve ever eaten and can’t believe I cooked it myself. Thanks, Nagi. Another winner!
Reply
Chels says
May 18, 2024 at 8:13 pm

Thank you for this recipe! I lashed out and bought eye fillet and just had to do it justice. I knew exactly who to turn to and it was like butter.
Reply
Aesha says
March 7, 2024 at 9:07 am

I never usually comment on recipes but I had to for this one. I LOVE cooking but I’ve never cooked any kind of steak (or much red meat at all) because I don’t like it. But I wanted to cook up a special dinner for my partner who loves steak. I’ve always been overwhelmed by red meat because I don’t eat much of it so I don’t know the techniques and science of cooking it. I decided to trust Nagi bcus she’s never failed me before and I was right! The steak I cooked was the best steak I’ve ever eaten. Usually steaks other people have cooked me have been tough and chewy but this was so melty and soft. The flavour of the garlic and fresh thyme really just pulled it to a whole new level. I’ve never ordered steak at a restaurant but this is what I imagine I’d get at a fancy one for $40+. I didn’t even use an expensive cut, just a scotch fillet from the supermarket for 8 bucks. And my partner loved it too! Served with polenta, honey carrots, salad greens and roasted tomatoes. So delicious, it might even convince me to eat steak again 😋 My advice when doing it is to get everything ready before putting the steak on (including spoon for basting, tongs to pick up the steak, butter and thyme ready to go) because you’ve gotta be quick to stop it going well done. Other than that, the process is a lot easier than I thought and I had nothing to be intimidated by! Trust in Nagi!!!!
Reply
nancy sarna says
February 15, 2024 at 12:12 pm

I love how you lay out all your recipes and your hints. Everything Ive made from you has been amazing. Thank you.
Reply
Christine says
February 4, 2024 at 9:17 am

I have never cooked a steak before because it was fairly intimidating. Steak is expensive, it can be hard to get right even at a restaurant, and I don’t have a cast iron pan. I tried this with a NY Strip in my enamel cast iron. I also didn’t use any herbs. The steak is SO good and the garlic butter takes it to steakhouse quality. Cook times were just a little shorter for me because my steak was 100% room temp and thinner.
If anyone is nervous, I can safely say that you can use enamel cast iron. Room temp steak is key. Also trust yourself and use your instincts with pan temp. I used high heat until the oil started smoking and then I dialed it down a bit- my high heat is high. I had the fan going before I started, but because I was adjusting the heat there wasn’t any smoke. I really credit this blog and all of the knowledge and experience I’ve gotten, which has helped me trust my instincts when cooking. If something seems really wrong like black smoke, trust yourself and lower the heat.
Reply
Faye says
January 29, 2024 at 12:38 am

I’ve been looking for a recipe that’s cooked perfectly without over cooking. Wonderful recipe.
Reply
Reo says
January 24, 2024 at 9:33 pm

I tried it last night, and the steak came out perfectly seared and juicy—just like a chef’s! The step-by-step instructions made the process so easy to follow. And guess what? I paired it with my favorite boba tea, and the combination was absolutely divine. The savory goodness of the steak complemented the sweet, refreshing boba tea – yujiefood.com perfectly. Thank you for sharing this fantastic recipe—it’s now a staple in my kitchen!
Reply
Cora says
January 24, 2024 at 9:17 pm
I’m always on the lookout for new recipes to up my cooking game, and this one did not disappoint! The tips on achieving that perfect sear were spot-on, and my steak turned out restaurant-quality. I appreciate how the blog post breaks down the process in a way that even a novice like me can follow. The best part? I enjoyed this delicious steak with a side of my go-to boba tea – https://www.hojafood.com/—it's like the culinary stars aligned. This recipe has earned a permanent spot in my repertoire, and the boba tea partnership is a delightful bonus
Reply
Xedric says
January 24, 2024 at 8:48 pm
The instructions on cooking steak like a chef were incredibly helpful, and the result was a mouthwatering, perfectly cooked piece of meat. I decided to pair it with my all-time favorite boba tea – https://www.yuchafood.com/tapioca-boba, and the combination was a match made in heaven. The rich flavors of the steak harmonized beautifully with the sweet, tapioca goodness of the boba tea. It’s such a versatile recipe that allows you to showcase your cooking skills, and having it with boba tea just takes the dining experience to a whole new level. Thank you for sharing this delightful recipe!
Reply
John says
January 2, 2024 at 2:23 pm

Thank you for making it so much easier to cook excellent steaks with your detailed instructions :)
Reply
Jane says
December 29, 2023 at 4:41 pm

I always grill our steaks, but on a cold, rainy night I went searching for a great indoor recipe so I didn’t have to brave the outdoors. This recipe is fabulous! We all loved how flavorful and juicy our steaks turned out. My family will absolutely request that we make this again. Thank you!!
Reply
Starla Thompson says
June 16, 2023 at 11:25 am

My husband said this was the best steak he’s ever had!
Reply
SF says
June 12, 2023 at 7:10 pm

Tried this for dinner tonight along with your crunchy smashed potatoes (the best spuds ever btw!)…..Most successful steak I have ever cooked. Our family loves steak but not when it’s like leather🤣 which has often been the case! This was really juicy and tender and very very tasty! I only used rump as the other cuts were so much $$$😥 but it was beautiful….thanks for another winner recipe Nagi😊…p.s I found it in your amazing book.
Reply
Steve Wolfe says
April 23, 2023 at 2:53 pm

Love all the recipes more please.
Reply
Kristy says
March 29, 2023 at 10:29 am

Wow! The flavor this added to the steak was awesome. I will definitely use this method in the future! Your Dinner cookbook is on the way, I’m excited to see what you have been up to. Thank you 🙂
Reply
Barbara says
January 9, 2023 at 6:41 pm

This was delicious! I only had a budget grass fed rump steak but followed the recipe. OMG it was delicious. Made a helluva mess of my cooktop but so worth it. SUPERB . I might have to buy your book! Nagi is my go to!
Reply
Naomi says
January 7, 2023 at 1:49 am

Yay. My hubby bought scotch fillet (we rarely have steak, it’s expensive and I can never seem to cook it right) so I found your instructions Nagi. Thanks to you, I’m not afraid to cook steak for fear of wrecking it anymore. It was juicy and tasty.
Reply
Anita says
December 28, 2022 at 2:31 pm

I made this it was soooo good.
Reply
- Caitlin says
  September 9, 2023 at 6:20 pm
  
  Made this tonight with your favourite blue cheese sauce from the cookbook. My partner and I agreed it might be the best meal I’ve ever cooked- outstanding! We used eye fillet and had mash and veggies with it.
  Reply
Donna Blyth says
December 1, 2022 at 10:28 pm

Hi Nagi, I just bought your ‘Dinner’ cookbook. I thought I’d never buy another one again, but I just had to buy this one after watching you put so much effort into it and knowing how brilliant your recipes are. As I was cooking a Scotch fillet steak tonight, I gave this recipe a go using rosemary. I was wondering whether all the extra steps would be worth it, but OMG, this is THE best and juiciest steak I ever cooked! Just like I always wanted to cook steak. I’ll never go back to cooking it the old way which was very hit-and-miss and ordinary. I’ve never been game to cook steak for guests but now I can’t wait to try this with one of your sauces as a special dish. Thanks again for the level of detail, amazing photography, and testing, testing, testing you put into your recipes. You are the only food blogger I follow regularly. High five to you and ‘Dinner’!
Reply
Michelle says
November 23, 2022 at 7:46 am

My go-to steak recipe!! Love this recipe so much that I’m planning to make for Thanksgiving (we’re not huge fans of turkey 😉 ). I’d like to cook 6 steaks, but only have one cast iron skillet that I use for this recipe that can only fit 2 steaks at a time. Any tips for how to keep cooked steaks warm and juicy, without overcooking them, while I finish cooking the others? so I’m able to cook all and serve at same time? Thank you!
Reply