Butter-basted steak from RecipeTin Eats - Dinner: 150+ Recipes from Australia's Favourite Cook (page 137) by Nagi Maehashi

  • garlic
  • thyme sprigs
  • Show all ingredients...
  • Serves : 1-2

  • EYB Comments

    Can substitute beef sirloin steaks, beef T-bone steaks, beef sirloin steaks, or beef tenderloin for beef Scotch fillets; and rosemary sprigs for thyme sprigs.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red wine sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef sirloin steaks, beef T-bone steaks, beef sirloin steaks, or beef tenderloin for beef Scotch fillets; and rosemary sprigs for thyme sprigs.

  • averythingcooks on March 02, 2025

    UPDATE: With a 1.5" rib eye to split, we came back with both sets of hands on deck...one set in charge of the steak/adding to the pan and the other set on timer/thermometer duty. This time both the flavour AND the doneness was perfect!

  • averythingcooks on December 16, 2024

    With a nice rib eye to split, we came here for the method & although I tried to follow the timing closely for a finish of 125 F, it ended up a little over for our tastes. We will try again as we love the butter, smashed garlic + sprigs of both thyme & rosemary during the baste. I will say this seems like a 2 person job...timing (& resetting the timer 2'ce after the 1st bell), turning, basting and checking the temp requires more than 2 hands if you want to stick very closely to her times.

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