Steak Night — Pan-Seared, Basted & Rested

Guide generated from: “The Perfect Steak Every Time With These 3 Techniques” — Andy Cooks (Andy Hearnden, Melbourne) · 13 min 45 s · This guide follows the first of his three techniques (pan-seared). Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds. Timestamps marked ▶ ~m:ss are approximate — needs manual timing.

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🛒 Ingredients — serves 2, scale up for the family

2 steaks — scotch fillet or porterhouse, at least 2.5–3 cm thick, out of the fridge 20–30 min before cooking
A little neutral oil (for the pan) and olive oil (for rubbing the steaks)
Flaky salt and cracked black pepper — season generously, both sides and the edges
30–40 g butter, 2–3 garlic cloves (smashed, skin on), a few sprigs thyme or rosemary — for the baste
Sides: 500 g–1 kg small potatoes, 4–6 truss or field tomatoes, a bunch of green beans or broccolini, 200–250 g cup mushrooms

🥕 From your box & our makers

Mushrooms - Cups — our #3 veg by volume, and a classic steak partner: sliced and pan-fried in the resting butter (Step 5)
Potatoes - Chats (small) - 5kg bags — halved and roasted alongside
Truss Tomatoes or Tomatoes - Field — roasted on the same tray
Beans - Green or Broccolini (bunch) — quick-steamed while the butter's foaming
Garlic - Imported (or Peeled Garlic 1kg) — for the baste and the mushrooms
Our beef — Beef - Scotch Fillet 2-pack, or the T-bone Steak 2-pack (the porterhouse portion, on the bone) — grass-fed & finished on the Mornington Peninsula, sold as monthly pre-order packs

🧰 Equipment · ⏱ Timing

A heavy pan (cast iron is ideal), tongs, a spoon for basting, a roasting tray, a meat thermometer if you have one
Start the oven first — the veg sides take 35–40 minutes; the steak itself is only about 15 minutes hands-on including the rest
Serves 2 as written — the beef packs come in 2s, so grab a second pack (or ask your butcher for more) for a bigger table