Two thick steaks, one hot pan, and a minute of foaming garlic butter at the end.
From the shop
Start with 500 g of scotch fillet: two steaks, cut about 3 cm thick. Ask at the counter if you want them thicker. Eye fillet works the same way. It is leaner, so take it off the heat a minute earlier.
Scotch fillet carries its own fat through the meat, so it needs no marinade. Salt, pepper and a hot pan are enough. Steak cooks more evenly when it is not fridge-cold, so take it out 20 minutes before you start.
Ingredients
- 2 scotch fillet steaks, about 250 g each
- 1 tbsp olive oil
- 40 g butter
- 2 garlic cloves, crushed
- 2 sprigs thyme or rosemary
- Salt and cracked black pepper
Buy the cuts for this recipe
Angus Scotch Fillet$59.99per kilogram
Angus Eye Fillet$59.99per kilogram
Method
- Pat the steaks dry with paper towel. Season both sides well with salt and pepper.
- Heat a heavy frying pan over high heat until it smokes. Add the oil.
- Lay the steaks in the pan. Cook for 3 minutes without moving them. Turn and cook for 3 minutes more for medium rare. Give thicker steaks 1 minute more a side.
- Turn the heat down to medium. Add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steaks for 1 minute.
- Lift the steaks onto a warm plate. Rest for 5 minutes. Pour the pan butter over the top.
Serve it
Serve with chips or a baked potato and a green salad. Pour any juices from the plate over the steak.