Perfect Steak Recipe

Perfect Steak


  • 1 steak, any cut (as long as you know how to cook it)
  • 3 cloves of garlic, bashed once and still mostly intact
  • 3 sprigs of rosemary
  • salt & pepper
  • knob of butter

How to make Perfect Steak

Jeez I've been eating a lot of steak recently...

This is a very simple method of cooking steaks that gets absolutely fantastic results.  Next time you cook a steak, don't just fry it in oil, try this.  What you get at the end is a steak with miles more flavour, and not dried out on one side which can happen if you're just nuking it in the pan without much thought.  Treat your meat well!

  1. Season the steak generously with salt and pepper.
  2. Heat a glug of olive oil in the pan until it is hot.  You want thesteak to sizzle as soon as it hits the pan.  If it doesn't, that means you're just boiling the meat in oil and too much oil will penetrate the meat, making it greasy.  If it doesn't sizzle, just take the steak out and wait a bit longer.
  3. Seal the steak on one side in the hot oil.  Turn the steak over and add the garlic cloves around it to perfume the meat.
  4. Lay the rosemary sprigs on the steak and add the butter to the pan.  Let the butter get nice and hot, then with a metal spoon start spooning up the butter and meat juices and basting the top side of the steak(pouring it over the rosemary to allow the flavour to permeate the meat).  Tilt the pan slightly to make it easier for you to spoon up the oil.  Careful as you do this, mind.  Keep basting.
  5. Remove the rosemary temporarily with tongs.  Turn the steak over, put the rosemary back on and resume basting.  The oil should sizzle in a satisfying manner when you pour it on the meat.  Numnumnum.
  6. Continue for as long as you like your meat done.  I'm a medium / medium-rare type of guy and like it pink.  Remove the steak from the pan and let it sit for a few minutes before slicing and serving.

I served mine with a garlic mash (so easy, I just grated a clove of garlic, sizzled it in a bit of olive oil and added it to mashed potato with salt and pepper) and some steamed green beans.  A really simple, yet totally delicious dinner.  For one.  Ho hum.
  • dubow
    dubow says

    i wonder if this technique will work with other meat... like lamb!

  • yongfook
    yongfook says

    yah prollys will work

  • telliecoin
    telliecoin says

    but i heard that if you season it with salt that the salt will dry out the steak ..

  • slacker
    slacker says

    Dubow...for lamb, I prefer it to be yogurt marinated, preferably overnight. After wiping off the yogurt, prepare as Yongfook recommends. It will melt in your mouth, with none of the "gamey" flavor that lamb sometimes has.

  • jojoyuki
    jojoyuki says

    is okay to marinate the steak with salt a la minute, not to marinate overnight as the salt will penetrate to the meat n cook the meat. another way is seal ur steak on pan for 5 min for all the side of ur steak, then put into oven baked for another 5 min, it depends on the thickness of ur meat and the doneness u prefer.

  • BlueNinja
    BlueNinja says

    looks absolutely perfect. just the way i like my steak.

  • MrGado
    MrGado says

    Great Recipe! the result was fantastic; however, I mixed in some cooked onions and mushrooms...

  • japzkyootipie
    japzkyootipie says

    what type did you use for the photo? does the meat need to be cooked until a certain temperature or is it pretty safe to have it so red...

  • yongfook
    yongfook says

    this was a piece of sirloin. red meat is safe to eat cooked like this. just steer clear of undercooked white meat.

  • keungjai
    keungjai says

    and something else i heard was that you should try to eat red meat like this only if it is fresh.

  • MsNyanko
    MsNyanko says

    I like medium rare for sirloin

  • bohemian
    bohemian says

    Hmmm, medium rare & looks succulent. Just perfect. I've never try to do garlic mash before. It sounds interesting.

  • Nagarjuna
    Nagarjuna says

    You, ALWAYS salt steak after cooking - while it is resting. Otherwise it toughens while cooking. I usually pepper and smear with a little oil and cook on a really hot griddle, salting afterward. Really no need for anything else with good steak!

  • Nagarjuna
    Nagarjuna says

    You, ALWAYS salt steak after cooking - while it is resting. Otherwise it toughens while cooking. I usually pepper and smear with a little oil and cook on a really hot griddle, salting afterward. Really no need for anything else with good steak!

  • yongfook
    yongfook says

    ew, so you end up with a steak crusted with bits of crunchy raw salt? no thanks. I've never heard of a chef seasoning anything *after* the cooking process...

  • rachel
    rachel says

    well actually the best way is to season the steak just before cooking (the moisture getting drawn out only really happens if you leave it soaking in the salt for a long time) AND after you take it off, before you let it rest. for seasoning after it's best to use fine grained sea salt, as - like you've noted - it's not always the best feeling to chew down on large grains of salt, unless of course you're talking about some perfectly pan-fried foie gras that's crispy on the outside and molten on the inside. a beautiful crystal of salt really elevates the flavour then.

  • KamanKaman
    KamanKaman says

    i cooked this for my bf's bday. He loved it! Shanks! :)

  • KamanKaman
    KamanKaman says

    oh yea, and i salted it like yongfook said before cooking. It was good.

  • arcencielfw
    arcencielfw says

    I did it tonight for dinner, really good! I love it, thank you very much!

  • 0range5
    0range5 says

    keungjai: don't worry about how 'fresh' steak is. The stuff the supermarkets sell is usually tasteless & tough because it's too 'fresh' and hasn't been matured. Ideally it needs maturing for 3 or 4 weeks. This is done before sale, I don't think it's something you do at home! But the maturing is what gives more flavour and makes the meat tender. If you're worried about this, the reason it's OK is that any bacteria present remain on the outside so they're killed as soon as it hits the pan. The inside being rare is not an issue. And, with seasoning, I always salt & pepper before cooking. I tend to use olive oil in the pan, really hot, then some butter & put the steak on top of the butter. I do about 2 minutes per side for rare/medium rare. You can add a garlic flavour easily by just slicing a clove in half and rubbing the cut surface on the steak after cooking.

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