Heat a heavy-based frying pan until very hot but not smoking. Drizzle some oil into the pan and leave for a moment. Add the steak, a knob of butter, some garlic and robust herbs, if you want. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust.
Add 1T butter and 2T olive or canola oil to the pan and watch for the butter starting to brown. Place the steak into the pan and reduce the heat to medium, cooking the first side for 4-6 minutes. Turn the steak gently with tongs, then tilt the pan and baste the cooked side with pan juices.
Add you butter last to avoid burning.
Second, by the time your steak is ready the butter will have moved past browned and onto burnt, creating undesirable bitter flavors. Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter.
When cooking steak you need to oil the steak itself to ensure that perfect outer texture once cooked, and of course so it doesn't stick. Place your steak on a plate and drizzle the steak with oil on both sides, massaging in a little to cover all areas.
On seasoning:
There's nothing better than to let the natural flavours of the meat sing. I keep it simple by first coating the meat with a bit of olive oil and then adding lots of coarse salt just before cooking so it doesn't dissolve, as this helps to create a nice surface texture.
Oiling the meat first helps the spices to adhere better, rubbing them in or just sprinkling doesn't make much of a difference.
Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.
Steak and olive oil
Like butter, olive oil has a distinct taste and low smoke point. It also offers immense moisture and character depending on what kind of oil you buy. Even modestly priced olive oil can give flavour to a steak and if you like that flavour, this is definitely the way to go.
The number one spot goes to grilling, the classic method for cooking your steak. While great grilling isn't quite as precise as sous-vide, it leads to the best, purest-tasting steaks out of non-sous vide methods. This is because grilling uses the steak's natural fats and juices for flavor.
They use a lot of butter
That's the result of adding a big dollop of butter to the pan right before the steak is served. Steakhouses use all sorts of techniques to make sure their steaks are juicy and flavorful, but many steakhouses aren't afraid to use a whole lot of butter.
➎ Add 2 Tbsp of butter to hot pan and baste the steaks by scooping melted butter on top of the cooking steaks. Pro Tip: Gordon tells you to check tenderness by equating the tenderness of your palm to rare, top of the wrist as medium, and just below that as well done.
Adding butter to steak adds extra richness and can also soften the charred exterior, making a steak more tender.
Basting it with butter both deepens the crust on the outside and helps the steak cook more quickly.
About 1 tablespoon is a good starting point, although you may want more or less depending on what you're cooking and how much of its own fat will render out. Don't worry too much about this; you can always pour or spoon out extra fat during the cooking process if things start to get greasy.
Grill Temp for Steaks
The best grill temperature to grill a steak is high heat (450-550 degrees F.).
For example, peanut oil, canola oil, grapeseed oil, and avocado oil are ideal options for cooking steak due to their high smoke points.
A hot skillet delivers the best sear. Add 1-2 tablespoons of vegetable oil to the pan (enough to coat the bottom). Immediately place your steaks in the hot skillet and sear them for 1 minute on each side.
Marinating your BBQ dishes with olive oil can help tenderize meat, as well as make the meat juicy and full of flavor.