Garlic Thyme Steak
Garlic Thyme Steak
Garlic Thyme Steak
Photo by Felice Alexandra
Photo by Felice Alexandra
Photo by Felice Alexandra
INGREDIENTS
INGREDIENTS
INGREDIENTS
For steak
2 boneless ribeye or scotch fillet steaks, about 250g-300g each
Neutral oil (e.g. peanut oil, sunflower oil)
6 cloves garlic, smashed
4 sprigs fresh thyme leaves
2 knobs of butter
Salt and black pepper to taste
For peppercorn sauce
1/2 onion, minced
5 cloves garlic, minced
1 tablespoon butter
1 tablespoon freshly cracked black pepper
1 1/4 cups beef stock
1/2 cups thickened cream
Additional side dishes
Mashed potatoes
Grilled vegetables
For steak
2 boneless ribeye or scotch fillet steaks, about 250g-300g each
Neutral oil (e.g. peanut oil, sunflower oil)
6 cloves garlic, smashed
4 sprigs fresh thyme leaves
2 knobs of butter
Salt and black pepper to taste
For peppercorn sauce
1/2 onion, minced
5 cloves garlic, minced
1 tablespoon butter
1 tablespoon freshly cracked black pepper
1 1/4 cups beef stock
1/2 cups thickened cream
Additional side dishes
Mashed potatoes
Grilled vegetables
For steak
2 boneless ribeye or scotch fillet steaks, about 250g-300g each
Neutral oil (e.g. peanut oil, sunflower oil)
6 cloves garlic, smashed
4 sprigs fresh thyme leaves
2 knobs of butter
Salt and black pepper to taste
For peppercorn sauce
1/2 onion, minced
5 cloves garlic, minced
1 tablespoon butter
1 tablespoon freshly cracked black pepper
1 1/4 cups beef stock
1/2 cups thickened cream
Additional side dishes
Mashed potatoes
Grilled vegetables
DIRECTIONS
DIRECTIONS
DIRECTIONS
Instructions for Steak:
Rub steaks with neutral oil and season with salt and pepper. Let sit for 10 minutes.
Preheat a pan over medium-high heat. Pat the steaks dry before cooking.
Place the steaks on the hot pan. Add the knobs of butter, smashed garlic, and thyme leaves into the pan, making sure to baste the steaks with the liquids every 15 seconds.
For a medium steak, grill or cook each side for about 4-5 minutes, depending on the thickness of the steaks.
Once the steaks have reached your desired level of doneness, remove them from the heat and let them rest for about 5 minutes.
Instructions for Peppercorn Sauce:
In a saucepan, melt the butter over medium heat. Add the minced onion and garlic and sauté until it becomes translucent and soft. Add 1 tablespoon of black pepper.
Pour in the beef stock and bring the mixture to a gentle boil. Let it simmer until the liquid reduces by about half.
Reduce the heat to low and add the thickened cream into the mixture.
Simmer the sauce for a few more minutes, allowing it to thicken slightly.
To assemble:
Slice the rested steaks against the grain into thin strips.
Serve the steakslices with a drizzle of the Peppercorn Sauce on top.
Accompany the dish with your preferred side dishes.
Instructions for Steak:
Rub steaks with neutral oil and season with salt and pepper. Let sit for 10 minutes.
Preheat a pan over medium-high heat. Pat the steaks dry before cooking.
Place the steaks on the hot pan. Add the knobs of butter, smashed garlic, and thyme leaves into the pan, making sure to baste the steaks with the liquids every 15 seconds.
For a medium steak, grill or cook each side for about 4-5 minutes, depending on the thickness of the steaks.
Once the steaks have reached your desired level of doneness, remove them from the heat and let them rest for about 5 minutes.
Instructions for Peppercorn Sauce:
In a saucepan, melt the butter over medium heat. Add the minced onion and garlic and sauté until it becomes translucent and soft. Add 1 tablespoon of black pepper.
Pour in the beef stock and bring the mixture to a gentle boil. Let it simmer until the liquid reduces by about half.
Reduce the heat to low and add the thickened cream into the mixture.
Simmer the sauce for a few more minutes, allowing it to thicken slightly.
To assemble:
Slice the rested steaks against the grain into thin strips.
Serve the steakslices with a drizzle of the Peppercorn Sauce on top.
Accompany the dish with your preferred side dishes.
Instructions for Steak:
Rub steaks with neutral oil and season with salt and pepper. Let sit for 10 minutes.
Preheat a pan over medium-high heat. Pat the steaks dry before cooking.
Place the steaks on the hot pan. Add the knobs of butter, smashed garlic, and thyme leaves into the pan, making sure to baste the steaks with the liquids every 15 seconds.
For a medium steak, grill or cook each side for about 4-5 minutes, depending on the thickness of the steaks.
Once the steaks have reached your desired level of doneness, remove them from the heat and let them rest for about 5 minutes.
Instructions for Peppercorn Sauce:
In a saucepan, melt the butter over medium heat. Add the minced onion and garlic and sauté until it becomes translucent and soft. Add 1 tablespoon of black pepper.
Pour in the beef stock and bring the mixture to a gentle boil. Let it simmer until the liquid reduces by about half.
Reduce the heat to low and add the thickened cream into the mixture.
Simmer the sauce for a few more minutes, allowing it to thicken slightly.
To assemble:
Slice the rested steaks against the grain into thin strips.
Serve the steakslices with a drizzle of the Peppercorn Sauce on top.
Accompany the dish with your preferred side dishes.
QUICK TIPS
QUICK TIPS
QUICK TIPS
Let steaks rest for 30 minutes in room temperature before cooking. This ensures an even heat distribution.
When cooking the steaks, refrain from pressing down on them or flipping them too many times. This will cause the meat to be tough. Instead, only flip it once if possible.
Let steaks rest for 30 minutes in room temperature before cooking. This ensures an even heat distribution.
When cooking the steaks, refrain from pressing down on them or flipping them too many times. This will cause the meat to be tough. Instead, only flip it once if possible.
Let steaks rest for 30 minutes in room temperature before cooking. This ensures an even heat distribution.
When cooking the steaks, refrain from pressing down on them or flipping them too many times. This will cause the meat to be tough. Instead, only flip it once if possible.