Garlic-butter steak in a hot pan
Lara Shamma ·
Restaurant-quality steak with a sizzling garlic butter, at home.
You do not need a steakhouse to enjoy a great steak. A heavy pan, a little butter and some patience do most of the work.
Take a thick rib-eye out of the fridge thirty minutes before cooking. Pat it completely dry and season generously with salt and black pepper.
Heat a cast-iron pan until it is smoking and sear the steak for three minutes per side for medium-rare. Add a knob of butter, two crushed garlic cloves and a sprig of rosemary, and spoon the foaming butter over the steak for the last minute.
Rest it for five minutes, then slice against the grain and pour the garlic butter over the top. Serve with crisp fries or a bowl of fattoush.