Description
Here’s a cheffy way to cook steak that really makes the most of a good steak – or fancies up economical steaks! Basting with garlic-thyme infused butter as the steak is cooking adds flavour and luxury to the steak. You’ll feel like a total pro cooking it and it’ll rival the best steakhouse in town!
Ingredients
Scale
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)