1-First Step: Remove the ribeye or scotch fillet steaks from the refrigerator. Allow them to come to room temperature for about 30 minutes. This step is crucial for even cooking, preventing a cold center and ensuring the steak cooks uniformly. Pat steaks thoroughly dry using paper towels to eliminate moisture that could hinder crust formation.

2-Second Step: Heat a heavy skillet ideally cast iron over high heat until the pan starts to smoke gently. Add 1 tablespoon of vegetable oil or olive oil. While the skillet is heating, season both sides of the steaks generously with kosher salt and freshly cracked black pepper. This seasoning anchors the natural flavors and helps create a delicious crust when seared.

3-Third Step: Place the steaks in the hot skillet. Cook the first side untouched for 2 to 2.5 minutes to develop that coveted sear. Flip the steak and cook the second side for 1 minute. Optionally, briefly sear the edges by holding the steak upright with tongs this seals the juices inside and enhances flavor.

4-Fourth Step: Push the steaks to one side of the skillet. Add the cubed unsalted butter, smashed garlic cloves, and fresh sprigs of thyme or rosemary. The butter will begin to foam and sputter as it melts stand back for safety. This butter-herb mixture will be the base for basting.

5-Fifth Step: While the butter foams, continuously spoon it over the tops of the steaks. This flavorful basting infuses the meat with garlic and herb richness while helping to maintain juiciness. Continue basting and cooking for about 2 more minutes, aiming for an internal temperature of around 52°C (125°F) for medium rare.

6-Oven Finishing (for thicker steaks over 2.5 cm): If your steaks are thicker than 2.5 cm, after searing, transfer the skillet (or steels onto an oven-safe tray) to a preheated oven at 200°C (400°F). Roast for 5 to 10 minutes, depending on steak thickness and desired doneness. Use a meat thermometer to check the internal temperature precisely.

7-Sixth Step: Remove the steaks from heat slightly before reaching your target temperature since carryover cooking will raise the internal heat. Transfer steaks to a plate and loosely cover with foil to rest for 5 to 10 minutes. Resting allows the meat fibers to relax and redistribute juices, crucial for a tender, juicy steak. For a deep dive on resting techniques, check out Tips for Resting Steak and Why It’s Important.

8-Final Step: Serve your restaurant style steak drizzled with the fragrant garlic-thyme butter from the pan. Complement with classic sides like creamy mashed potatoes, roasted vegetables, or a crisp garden salad for a balanced meal. Leftover herb butter also makes a tasty drizzle for your veggies. This straightforward recipe gives you a juicy, flavorful steak with the kind of crust and depth you’d expect from a top steakhouse.