Pan-Seared Cube Roll Steak with Garlic Butter: A 15-Minute Recipe

Directions

1. Prepare the Steak

   Before cooking, remove the cube roll steaks from the fridge and allow them to come to room temperature for about 15 minutes. This ensures even cooking and helps the steak cook more efficiently.

   While the steak rests, pat it dry with a paper towel. This removes any moisture on the surface, which is crucial for achieving a nice sear. Once dry, season both sides of the steak generously with salt and pepper. The seasoning will enhance the natural flavour of the meat.

   

2. Heat the Skillet

   Place a heavy skillet or cast-iron pan on the stovetop and heat it over medium-high heat. Once the pan is hot, add the olive oil and swirl it around to coat the base evenly. The oil should shimmer but not smoke. If the oil begins to smoke, reduce the heat slightly.

3. Sear the Steaks

   Once the pan is hot, carefully place the seasoned cube roll steaks in the skillet. Make sure not to overcrowd the pan – if necessary, cook the steaks one at a time to ensure they sear properly. 

   Press the steaks gently with tongs to ensure complete contact with the pan. Let them sear for 3-4 minutes without moving them, allowing a beautiful brown crust to form. After 3-4 minutes, use tongs to flip the steaks over to the other side. 

   Sear for another 3-4 minutes for a medium-rare steak, or longer if you prefer your steak cooked more. For medium, aim for 5 minutes per side. To check doneness, use a meat thermometer: 50°C for rare, 55°C for medium-rare, and 60°C for medium.

   

4. Make the Garlic Butter

   While the steaks cook, prepare the garlic butter. Once you’ve flipped the steaks, reduce the heat to medium. 

   Add the butter to the skillet and let it melt. Once melted, add the crushed garlic cloves and fresh thyme (or rosemary). Allow the garlic to infuse the butter for 1-2 minutes, stirring occasionally. Be careful not to burn the garlic—you want it to become fragrant, not brown.

   As the butter melts and the garlic infuses, use a spoon to baste the steaks with the garlic butter. Tilt the pan slightly to collect the butter in one corner, then spoon it over the steaks repeatedly. This basting process helps keep the steaks moist while infusing them with rich, garlicky flavour.

   

5. Rest the Steaks

   Once the steaks have reached your desired level of doneness, remove them from the pan and transfer them to a plate or cutting board. Let the steaks rest for about 5 minutes. Resting is essential because it redistributes the juices throughout the steak, making it more tender and juicy.

   

6. Serve

   After resting, slice the steak against the grain to ensure each bite is tender. This recipe generously serves two people (one steak per person) or up to four people with lighter portions when shared alongside sides like roasted vegetables, mashed potatoes, or a fresh salad. 

   Serve the pan-seared cube roll steaks with the garlic butter sauce from the pan drizzled on top. If you like, garnish with fresh lemon wedges to add a touch of brightness and balance the richness of the steak. The garlic butter sauce also goes wonderfully with grilled mushrooms or asparagus on the side.