Recipe video above. 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!
Prep time: PT5M
Cook time: PT6M
Total time: PT11M
Rating
5 stars (64 reviews)
Keywords
garlic butter steak, how to cook steak, steak recipe
Ingredients
1 - 2 boneless ribeye or scotch fillet (, 2.5 cm / 1" thick, approx 300g/10 oz each (Note 1))
5 garlic cloves (, peeled and smashed to split (Note 3))
Categories
Mains
Cuisine
Western
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 919 kcal
Carbohydrates: 4 g
Protein: 61 g
Fat: 73 g
Saturated Fat: 39 g
Cholesterol: 247 mg
Sodium: 161 mg
Reviews
Tash on 2025-07-26 (5 stars): what meat thermometer do you use? Or what thermometer would you recommend for this recipe?
I made this tonight and was having trouble with my meat thermometer it didn’t stay at a temperature it just kept changing so i ended up with a more rare steak
Rachel on 2025-06-03 (5 stars): Tried a few of these tips last weekend and honestly, the difference was huge. Feels like I finally got it right after so many average attempts.
Marissa on 2025-06-03 (5 stars): I tried this recipe using Top Sirloin steaks and it was INCREDIBLE!!! My fiancé loved it as well! I have to say these steaks actually turned out better than the last steak I had from a steakhouse chain restaurant that makes some of my favorite food. I 10 out of 10 recommend this recipe!
Courtney on 2024-10-25 (5 stars): So good!! I’ve never cooked steak well and cooked it for me and husband and it was GREAT. I was so happy with it. Thanks!
Vay Nair on 2024-06-12 (5 stars): It is so good. I love your website and it gives me a wide variety of ideas to try.
Ursula on 2024-06-06 (5 stars): Best steak I've ever eaten and can't believe I cooked it myself. Thanks, Nagi. Another winner!
Donna on 2024-05-30 (5 stars): I love your recipes! And this is by far one of the best steak ones out there. Delicious and easy to follow!
Sessi Bruno on 2024-05-28 (5 stars): Very good and lovely
Chels on 2024-05-18 (5 stars): 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.
Aesha on 2024-03-07 (5 stars): 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!!!!
nancy sarna on 2024-02-15 (5 stars): I love how you lay out all your recipes and your hints. Everything Ive made from you has been amazing. Thank you.
Christine on 2024-02-04 (5 stars): 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.
Faye on 2024-01-29 (5 stars): I've been looking for a recipe that's cooked perfectly without over cooking. Wonderful recipe.
Reo on 2024-01-24 (5 stars): 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!
John on 2024-01-02 (5 stars): Thank you for making it so much easier to cook excellent steaks with your detailed instructions :)
Jane on 2023-12-29 (5 stars): 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!!
Caitlin on 2023-09-09 (5 stars): 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.
