Steak cutlets recipe
It’s as simple as this: while the steak steak cutlets recipe searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak. Grade: takes high quality steak over the top amazing, really elevates economical steak. What you need to cook steak like the best steakhouses!
WARNING: The butter will sputter when you add the thyme, so stand back! REST your steak for 5 to 10 minutes so it sucks its own juices back in and the fibres relax. This is a must-do step for any protein you cook hard and fast! I’ve just cooked one very large steak here because 2 was a squish in the medium size skillet I use for photography and video purposes.
I use the same amount of butter whether making one or two steaks because you need a minimum amount to have enough to make it easy to spoon over the steak as it cooks. And for a really simple option, just steam a load of veggies and baby potatoes, then douse in the garlic butter left in the skillet. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Basting with garlic-thyme infused butter as the steak is cooking adds flavour and luxury to the steak. You’ll feel like a total pro cooking it and it’ll rival the best steakhouse in town! Dry steaks: Pat dry with paper towels. Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
5 minutes until you get a great crust, then turn. Garlic Butter: Leave for 1 minute, then push steaks to one side and toss in butter, garlic and thyme. Rest: Transfer steak to a plate and cover loosely with foil, rest for 5 to 10 minutes. Serve steak with a bit of the butter from the skillet drizzled on top. Pictured in post with Crispy Smashed Potatoes.
So I use the same amount whether I’m using 1 or 2 steaks. 3 tbsp if only using 1, but you’ll need to tilt the skillet more to scoop butter up. The idea here is to release flavour into the butter but make it so the pieces are easy to pick out. I love hearing how you went with my recipes! I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Join my free email list to receive THREE free cookbooks!
Notify me via e-mail if anyone answers my comment. I only had a budget grass fed rump steak but followed the recipe. Made a helluva mess of my cooktop but so worth it. I might have to buy your book!
