I prefer to cook my steaks outside over a blazing hot fire. That was the plan the other night but when the time came, I couldn’t be bothered to light up the barbecue.
So I resorted to this pan seared version. When pan searing steaks, it is essential that you get you pan as hot as you can. If you don’t, your steaks won’t char on the outside. That is my opinion would be a waste of a good steak.
I usually heat the pan over a high flame for about ten minutes before cooking my steaks. Do this and you should achieve the essential char.
I purchased my 28 day aged steaks from my local Aldi. They came out perfectly. So much flavour. For rare, cook your steaks until they have an inside temperature of 50c. For medium rare shoot for about 56c.
I like to serve fillets rare but ribeye tends to be better when cooked to medium.
- 4 x 8oz well aged ribeye steaks
- 200ml olive oil
- 8 cloves garlic - smashed and chopped
- 4 sprigs rosemary
- 1 small bunch parsley
- 4 sprigs fresh thyme
- Sea salt and freshly ground black pepper
- 150g unsalted butter - at room temperature
- Place the herbs and two cloves of garlic in a spice grinder or pestle and mortar and grind to a paste. You may need to add a little olive oil to do this. You can also finely chop them with a knife.
- Pour the olive oil in a large bowl and add the the rest of the chopped garlic and half the herb mixture
- Coat each steak with this marinade and allow to marinate for one to eight hours in the fridge. The longer the better.
- Meanwhile, make your garlic herb butter.
- Mix the butter with the remaining herbs and chopped garlic and then role into a cylinder shape in plastic wrap as shown. Place in the fridge to harden.
- About an hour before cooking, bring your steaks out of the fridge and allow them to come to room temperature.
- Heat your pan until very hot. Do not add any oil to the pan.
- Sear your marinated steaks in the hot pan until blackened on one side. Flip over and continue to cook until they are cooked to your preferred doneness. Ribeye steaks are best cooked to medium rare.
- Season with salt and pepper to taste and let sit for about five minutes before serving.
- Top each steak with one or two slices of the herb and garlic butter.