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You are here: Home / Recipes / Steakhouse Steak

By Karina 5 Comments Filed Under: Beef

Steakhouse Steak

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Juicy Butter Basted Steakhouse Steak right at home!

Whether your preference is a melt-in-your-mouth soft Rib-Eye steak, juicy, flavourful New York Strip, Sirloin or Rump, produce mouth-watering steakhouse steak in your very own kitchen! Tips to get buttery pan seared steak on your table in less than 20 minutes — from start to finish.

VIDEO at the bottom of the post!

Steakhouse Steak | cafedelites.com

Steak Cuts

Good quality steak cuts work best to make Steakhouse Steak at home: boneless Ribeye (Australian Scotch Fillet), New York Strip (Australian Porterhouse) and Eye fillet are the best choices, followed by Sirloin or Australian Rump. All of these cuts are shown throughout this post to give you the BEST steak recipe.

How To Cook Steak in a Pan

  • Start with close to room temperature steaks and pat dry with paper towel.
  • Preheat your pan until smoking. Cast iron skillet is preferable or a heavy-duty, thick-based frying pan.
  • Drizzle oil into your pan
  • Season steaks with salt and pepper just before they go into your pan.
  • Sear one or two steaks at a time to get a nice sear.

Season steak | cafedelites.com

Which oil to use to cook steak

An oil that can withstand very high temperatures without burning is ideal, such as canola or coconut oil. Some chefs oil the steak and add it to a hot dry pan. We prefer to add oil directly to a smoking hot pan, get the oil hot and shimmering. A delicious, crisp and even golden crust will form on the outside of your steak.

Baste

  • Using real butter adds richness.
  • Save your butter for near the end of cook time to prevent butter from burning. Slightly browned butter is perfect, adding richness and a nutty sauce to serve with your steak.
  • Fry garlic cloves and herbs in the butter for a minute — just enough time to release flavours.
  • To baste steak, tilt pan carefully towards you. If you’re not comfortable with this step, tilt the pan away from you, just enough to pool butter on the side of the pan.
  • Baste your steaks with a large spoon
  • Using tongs, rub steaks with the garlic for added flavour.

Butter Basted Steak | cafedelites.com

How Can You Tell If A Steak Is Done?

  • Rare steaks. Soft textured steaks that maintain an indent when pressed.
  • Medium-rare steaks. Steaks with a soft and springy feel.
  • Medium steaks. Steaks with a slightly tighter springy feel and bouncy feel.
  • Medium well. Slightly firm.
  • Well done steaks. Firm or hard.

Use a meat thermometer:

  • 120-125°F (50°C) internal temperature for RARE
  • 130-135°F (55°C) internal temperature for MEDIUM RARE
  • 140-145°F (60°C) internal temperature for MEDIUM
  • 150-155°F (65°C) internal temperature for MEDIUM WELL
  • 160°F and above (70°C+) internal temperature for WELL DONE

New York Strip Steak | cafedelites.com

Cooking times for a 2-inch thick fillet in a hot pan:

  • Rare: About 2 mins each side
  • Medium-rare: About 3 mins each side
  • Medium: About 4 mins each side

For a 1-inch thick steak:

  • Rare: About 1½ mins per side
  • Medium rare: About 2 mins per side
  • Medium: About 2¼ mins per side

For a well-done steak, cook for about 5 minutes each side, depending on thickness.

Scotch Fillet Steak | cafedelites.com

What to serve with steakhouse steak

  1. Crispy Garlic Roasted Potatoes
  2. Crispy Sweet Potato Wedges
  3. Creamy Garlic Parmesan Brussels Sprouts with Bacon
  4. Cheesy Garlic Roasted Asparagus
  5. Avocado Corn Tomato Salad
  6. Potato Salad
  7. Roast Carrots
  8. Pasta Salad
  9. Smashed potatoes
  10. Crispy Garlic Baked Potato Wedges

Medium Rare Steak | cafedelites.com

How long do you let a steak rest

Some people prefer serving steak steaming hot straight out of the pan, while others prefer allowing it to rest for about five minutes before serving. Resting for 5 minutes allows the juices to reabsorb back into the meat before serving, ensuring the juiciest steak as possible.

Steakhouse Steak On Video

Garlic Butter Basted Steakhouse Steak | cafedelites.com

Garlic Butter Basted Steakhouse Steak

Juicy Butter Basted Steakhouse Steak right at home! Produce mouth-watering steakhouse steak in your very own kitchen. Tips to get buttery steak on your table in less than 20 minutes -- from start to finish.
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Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Serves: 4 people

Ingredients

For Steaks:

  • 4 7-8 ounce (200 gram) steaks, 1-inch thick (rib-eye, scotch fillet, New York strip, porterhouse, sirloin or rump)
  • Salt and pepper, to season
  • 2 tablespoons olive oil, divided
  • 4 tablespoons butter, divided
  • 6 garlic cloves lightly crushed with the back of a knife, divided
  • 6-8 thyme or rosemary sprigs, divided

Instructions

  • Take steaks out of the refrigerator for at least 20 minutes before cooking. 
  • Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. Season steaks all over with salt and pepper just before they go into the pan. 
  • When pan begins smoking, lay the steak into the pan away from you I(one or two at a time) and cook for 1-2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until you get a nice, even gold colour and crisp texture on the steaks. Sear the sides to render the fat for a further minute.
  • Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme (or rosemary), and 3 garlic cloves to the pan. Allow the butter to foam a little while frying the herbs and garlic for 1 minute to release flavours into the pan. 
  • Place cloves on top of steaks and baste with the butter (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon). 
  • Baste constantly while cooking for a further minute or two until done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)
  • Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steak.

Nutrition

Calories: 583kcal | Carbohydrates: 1g | Protein: 40g | Fat: 46g | Saturated Fat: 20g | Cholesterol: 151mg | Sodium: 105mg | Potassium: 559mg | Vitamin A: 450IU | Vitamin C: 3.8mg | Calcium: 31mg | Iron: 3.7mg

 

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Reader Interactions

Comments

  1. Alejandro says

    December 16, 2020 at 4:10 am

    5 stars
    As a single dad and having a little carnivore just like my self. I have relay greatly in your website to learn how to cook this steak recipe and a few others. Thanks to this recipes I had been left stabbing because he had ate all of it, including my portions.
    Thanks you, sincerely…..
    Take care, Alejandro and Little Ivan.

    Reply
  2. Nagia says

    July 11, 2019 at 12:20 pm

    Have been disappointed by so many recipes I have found on the internet . Out of the 4 I have tried from cafedelites we have saved 4 ! Trying # 5 tonight .

    Reply
  3. Rae says

    March 13, 2019 at 11:43 am

    5 stars
    This was absolutely fabulous. I was actually heading to my favourite steakhouse and I remembered seeing this recipe and headed to the supermarket instead. It was fast, delicious and saved me a bit of money too. Thank you.

    Reply
  4. Chloe says

    February 20, 2019 at 8:11 am

    Adding this one to my recipes to make list! Looks amazing

    Reply
  5. Dee Rhodes says

    September 14, 2018 at 1:18 pm

    EVERYTHING I’ve read on your site looks AMAZING!! I’m normally a desert person, and it was your lava fudge cake with ice-cream that initially got my attention, BUT it was the steak, salmon, scallops, pork chops, stuffed chicken breast, chicken thighs, and all those meatballs that hooked me for good! Girl, whomever lives in your household is some lucky folk! I can’t wait to get back on and look at more tomorrow! Thanks for all of this wonderful dishes and mouth watering videos and pics.

    Reply

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