Elevate your steak experience with the exquisite flavor combination of Steak with Thyme Butter, a culinary indulgence that merges the rich, savory goodness of a perfectly cooked steak with the aromatic charm of thyme-infused butter. This dish promises to be a symphony of flavors, delighting the palate with every juicy and tender bite. Begin by selecting a high-quality cut of steak, such as ribeye, New York strip, or filet mignon. Season the steak generously with salt and pepper, allowing the natural flavors of the meat to shine through.
In a hot skillet or grill pan, sear the steak to your desired level of doneness, creating a golden-brown crust on the outside while maintaining succulent juiciness on the inside. The sizzling sound and enticing aroma as the steak cooks set the stage for the gastronomic delight to come.
As the steak reaches its ideal doneness, let it rest for a few minutes to allow the juices to redistribute, ensuring a moist and flavorful result. While the steak rests, prepare the Thyme Butter. Melt unsalted butter in a pan and add fresh thyme leaves, allowing them to infuse the butter with their aromatic essence. This thyme-infused butter becomes a luxurious drizzle that enhances the steak with a burst of herbal flavor.
Generously spoon the Thyme Butter over the rested steak, allowing it to melt and mingle with the meat’s natural juices. The buttery infusion creates a delectable sauce that elevates the steak, turning each bite into a taste sensation.
- 1 steak
- Flaky salt
- Fresh black pepper
- 50g butter
- 2 sprigs thyme
- 1 garlic clove, crushed with the remaining skin
- Take the steak out of the refrigerator at least half an hour before cooking to allow it to come to room temperature. This is an important step to ensure even cooking throughout the steak.
- Sprinkle salt and pepper liberally on both sides from a height to achieve even coverage.
- Heat up your frying pan. If you’re cooking 2 steaks, make sure your pan is big enough to fit the steaks in with plenty of room – if not, use 2 pans and heat them simultaneously. Add the steak to the skillet and cook over medium-high heat for 2-3 minutes on each side (depending on how thick and done you like your steak). As a guideline, a 3cm thick steak should be cooked medium-rare after 5 minutes. If you have a meat thermometer, the core temperature should be 50°C for rare, 60°C for medium-rare, and 70°C for well-done.
- After flipping the steak for the first time, add butter with thyme and garlic. Baste for a minute. To do this, tilt the pan towards you so that the butter collects at the bottom of the pan, then put the butter back on the steak a few times.
- Remove the steak from the pan and let it rest for 5 minutes. Don’t be tempted to skip this step as it’s important – during the cooking process, the meat particles will stick together, so if you cut it right after cooking, all the juices will spill out onto the board. The rest time allows the particles to relax and reabsorb their liquids, meaning you don’t lose any of those delicious juices while slicing.
- Slice the steak across the grain, season, and serve with your choice of sides and sauce.
Serve the Steak with Thyme Butter alongside your favorite side dishes, such as roasted vegetables or mashed potatoes, for a complete and satisfying meal. Garnish with additional fresh thyme leaves for a touch of visual appeal.
Whether enjoyed for a special occasion or as a treat for yourself, this Steak with Thyme Butter is a culinary masterpiece that celebrates the simplicity of a perfectly cooked steak enhanced by the aromatic magic of thyme-infused butter.