Thai Pan-Fried Butter Steak
We learned how to make this steak from a local chef with a very keen sense of taste.
Cooking steak with butter is not new but becoming quite popular.
Oyster sauce and fish sauce are key ingredients but the finished steak doesn't have a hint of Asian flavors -- just a lovely slight sweet garlic glaze and the rich flavor of beef.
Temperature is important in this recipe, so follow along. With practice, this makes the best steak ever.
Method for Thai Pan-Fried Butter Steak
Get a good quality New York, T-bone, or Ribeye steak. Using the flat side of a knife push down on the garlic to crush it, then remove the skin and simply push cloves of garlic gently into the steak.
Pour fish sauce over the top of the steak, this is the salt and really makes it taste good. Next coat the top of the steak with oyster sauce, then cover it with sliced shallot, and gently just push down on it all.
Flip the steak over, so the garlic and onion is now under it. Now coat the other side with crushed garlic, fish sauce, oyster sauce and shallot (both sides are coated).
Let sit for 15 minutes or so.
Put a frying pan on fairly high heat (we turn it up one notch below the highest setting). Before it gets really hot, add 2 - 3 tablespoons of butter. Before the butter starts to burn, slide your steak into the pan so the layer of garlic and shallot is under the steak while it cooks. Leave your pan on the high heat setting and let it fry in butter for 2 - 3 minutes, then turn it down to a high medium heat.
After the bottom of the steak is browned, flip it over and add another tablespoon of butter. Let cook for 4 - 5 minutes, depending on how you like your steak. We prefer medium/rare as shown in pictures below. You might need to flip the steak again, and add more butter.
Serve with a bit of cooked garlic on the side. Enjoy this steak, it's truly delicious.