Prep 20 mins
Cook 15 mins
This is my husbands favorite way to cook steak. his all time favorite meal. he begs me all the time to make this. for him tho i use "ground" thyme since he's not too fond of the leaves of the dried thyme. Recipe courtesy Gordon Hamersley, Bistro Cooking at Home, Broadway Books, 2003
- 3 garlic cloves
- kosher salt
- 8 tablespoons unsalted butter, softened
- 1 teaspoon dried thyme
- 1 pinch fresh coarse ground black pepper
- 2 tablespoons vegetable oil
- 2 (16 -20 ounce) bone-in rib eye steaks or 4 (8 -10 ounce) boneless rib-eye steaks
- Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes pastelike. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.).
- Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.).
- Heat the oven to 425 degrees F.
- In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.
Delicious! I'll be making steak like this more often! I did double the garlic and use 1/2 teaspoon of ground thyme. Thanks for sharing =)
I second that, it's really yummy cooked this way! Rib-eye steaks can be fatty but for sure cooked this way it's tender and flavorful! After making this several times at home, going out to restaurants and ordering their rib-eye just doesn't compare! You can make extra garlic butter to be used later (just freeze it). Another tip for juicy steaks: take it out of the fridge and let it come to room temperature before cooking it.