Marianne Martinez
Thyme is a popular herb to use when cooking steak, especially when pan-searing. It is often used alongside garlic and butter, with the garlic being cooked in the butter first and then removed, infusing the butter with flavour. The infused butter is then used to baste the steak as it cooks. Thyme is added to the pan with the steak, but it can burn easily, so some cooks recommend flavouring the butter with thyme and then removing the herb before basting the steak. Fresh thyme is recommended over dried thyme for its vibrant flavour, and because dried herbs can prevent the steak from cooking at a high enough temperature.
| Characteristics | Values |
|---|---|
| Type of thyme | Fresh thyme is preferred over dried thyme for its vibrant flavor |
| When to add thyme | After the steak has been seared, or after the butter has been added to the pan |
| How to add thyme | Thyme can be added directly to the pan, or infused in butter and then added to the steak |
| Other ingredients | Garlic, salt, pepper, olive oil, and butter |
| Pan type | Cast iron skillet |
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What You'll Learn
Thyme, rosemary, parsley, and dill complement pan-seared steak
Thyme is a popular choice for seasoning steak, especially when pan-searing. It is often used alongside garlic and butter, with the combination of these three ingredients being a beloved addition to the traditional method of pan-roasting steak.
When using thyme to season your steak, it is recommended to use fresh thyme over dried thyme to achieve a more vibrant flavor. However, dried thyme can still be used if preferred. To avoid burning the thyme, it is suggested to steep the thyme in butter first to flavor the butter, and then remove the thyme before adding the butter to the steak. This method is also useful if you want to avoid having to pick out the thyme leaves from your steak after cooking.
Rosemary, parsley, and dill are also herbs that complement pan-seared steak. These herbs can be tossed into the pan with a neutral oil or butter, and the steak will absorb their flavors as it cooks. There is no need to mince or chop these herbs, and any wilted herbs can be tossed out after the steak is done cooking.
When pan-searing steak, it is recommended to use a cast-iron skillet as it retains heat well and can be used on the stovetop and in the oven. It is also important to bring your steak to room temperature before cooking, which ensures even heat distribution. For thicker cuts of steak, it is recommended to finish cooking in the oven to avoid overcooking the exterior while trying to cook the center to your desired doneness.
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Use fresh thyme for vibrant flavour
Using fresh thyme is a great way to add vibrant flavour to your pan-seared steak. Thyme is a versatile herb that originated in the Mediterranean and has been used since ancient times for its aromatic qualities and medicinal properties. When cooking steak, you can easily incorporate fresh thyme into your dish in a few simple steps.
First, take your steak out of the fridge about 30 minutes beforehand to bring it to room temperature. This step ensures even heat distribution and helps the steak cook more evenly. While you're waiting, you can prepare your fresh thyme by stripping the leaves from the sprigs. Chop the leaves roughly, or simply leave them whole—there's no need to mince or chop them finely.
Once your steak has reached room temperature, pat it dry with paper towels and season generously with salt and pepper. This seasoning will help create a delicious crust on your steak. Next, heat a cast iron skillet on high heat until it's very hot and you can see smoke rising from it. Cast iron skillets are ideal for searing steak as they retain heat well and can be used on both the stovetop and oven.
Add a drizzle of oil to your hot pan, carefully place your steak in the centre, and let it cook untouched until golden brown. For a thick steak, this step should take around 4 minutes. When you're happy with the crust, it's time to add your fresh thyme. Simply toss the thyme leaves into the pan with a knob of butter, being careful of any sputtering. Baste your steak continuously with the thyme-infused butter until it's cooked to your desired level of doneness.
Finally, transfer your steak to a plate, cover it loosely with foil, and let it rest for 5 to 10 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender steak. Drizzle any remaining thyme butter from the skillet over the steak, and your dish is ready to serve!
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Thyme butter is a popular addition
When cooking steak, it is recommended to bring the meat to room temperature first, which makes it cook more evenly. Then, pat the steak dry and season generously with salt and pepper. Get your skillet very hot before putting the steak in—this will help form a delicious crust.
As the steak is cooking, add the garlic-thyme butter to the pan and continuously baste the steak. You can also flip the steak and baste the other side. When the steak is done to your liking, transfer it to a plate, cover it loosely with foil, and let it rest for 5 to 10 minutes. Finally, serve the steak with a drizzle of the garlic-thyme butter from the skillet on top.
It is important to note that fresh thyme is preferred over dried thyme for its vibrant flavour. However, if you are using dried thyme, be careful not to burn it. You can steep the thyme in butter, remove the thyme sprig, and then use the infused butter to finish the steak.
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Avoid dried herbs—they require lower cooking temperatures
When cooking a steak on a pan, it's important to note that not all herbs work in the same way. While fresh herbs like thyme, rosemary, parsley, and dill work well with pan-seared steaks, dried herbs should be avoided.
Executive chef Nicole Brisson advises against using dried herbs when cooking steak in a pan. She explains that dried herbs require a lower cooking temperature, which can ruin the steak. When cooking steak in a pan, it is essential to use a high enough temperature to create a good sear and form a delicious crust. Using dried herbs will prevent you from achieving the desired temperature and impact the final texture and taste of the steak.
Fresh herbs are preferred over dried herbs when cooking steak because they offer a more vibrant flavor. Thyme, in particular, is a popular choice due to its robust flavor and aromatic qualities. It pairs exceptionally well with garlic, enhancing the flavor of the steak and infusing it with a sense of tradition.
When cooking with fresh thyme, it is recommended to add it towards the end of the cooking process. After searing the steak on both sides, reduce the heat, add butter, garlic, and thyme, and baste the steak continuously. This allows the thyme-infused butter to seep into the cracks, enhancing the flavor and creating a mouthwatering crust.
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Thyme can be added to oil or butter before cooking
To start, you can heat butter on low in a pan and add the thyme to it. Let the thyme sit in the butter for a while, infusing it with flavour. Then, remove the thyme sprig and let the butter cool. You can now use this thyme-flavoured butter to cook your steak.
Alternatively, you can add the thyme to the butter after you have started searing your steak. This method requires you to baste your steak continuously with the butter as it cooks. Be careful, as the thyme and butter will sputter!
You can also add thyme to oil. Heat the oil in a heavy-based skillet over high heat until it is very hot and smoking. Then, add the thyme and other seasonings, such as garlic, before placing your steak in the skillet.
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Frequently asked questions
Yes, you can use thyme leaves on a pan-seared steak. Thyme is a popular herb to use when cooking steak and is often paired with garlic and butter.
Thyme can burn easily, so it is recommended to steep the thyme in butter first to flavour the butter, then remove the thyme and use the butter to finish the steak.
You can add thyme to the pan after the steak has been seared on both sides and is cooking through.
