juicy butter basted steakhouse steak right at home!
Whether your preference is a melt-in-your-mouth soft Rib-Eye steak, juicy, flavourful New York Strip, Sirloin or Rump, produce mouth-watering steakhouse steak in your very own kitchen! Tips to get buttery pan seared steak on your table in less than 20 minutes — from start to finish.
47-8 ounce(200 gram) steaks, 1-inch thick(rib-eye, scotch fillet, New York strip, porterhouse, sirloin or rump)
Salt and pepper,to season
6garlic cloveslightly crushed with the back of a knife, divided