Aug 30 2026
Restaurants›Malibu Brewing Company›Chef's Steak Recipe

Chef's Steak Recipe

Inspired by Malibu Brewing Company
Time1h 5m
Serves2

Make Chef's Steak Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Marinade

Finishing Butter & Baste

Optional Sides / Garnish

Method

Steak & Marinade

  1. 1

    Bring steak to room temperature

    Remove the steak from the refrigerator and pat dry with paper towels. Let sit at room temperature for 30–45 minutes to ensure even cooking.

  2. 2

    Make the marinade

    In a small bowl combine 2 tbs olive oil, minced garlic, 1 tbs chopped rosemary, 1 tsp thyme leaves, Worcestershire sauce, soy sauce, and brown sugar. Stir until sugar dissolves and ingredients are emulsified.

  3. 3

    Season and rest

    Rub the marinade evenly over both sides of the steak. Sprinkle the kosher salt and freshly ground black pepper over the steak and gently press so it adheres. Let the steak rest with the marinade for 15–30 minutes at room temperature (do not exceed 1 hour).

Cooking & Basting

  1. 4

    Preheat pan

    Place a heavy cast-iron skillet over high heat and let it heat for 5–7 minutes until very hot and lightly smoking. Meanwhile, lightly oil the steak (if needed) with the remaining 0 tbs olive oil; the marinade already contains oil.

  2. 5

    Sear the steak

    Place the steak in the hot skillet and do not move for 2 1/2–3 minutes to form a deep brown crust. Using tongs, flip the steak and sear the second side for 2–3 minutes. For a 1 1/4–1 1/2 inch ribeye aiming for medium-rare, continue cooking with basting (next step) until an instant-read thermometer reads 125–128°F (52–53°C). Adjust time for desired doneness: rare 120°F, medium 135°F.

  3. 6

    Baste with butter and aromatics

    Reduce heat to medium-low. Add 3 tbs unsalted butter, smashed garlic cloves, 2 thyme sprigs and 1 rosemary sprig to the skillet. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the melted butter over the steak for 1–3 minutes, spooning the butter and aromatics over the top to build flavor and finish cooking. Continue until steak reaches target internal temperature.

Resting & Serving

  1. 7

    Rest the steak

    Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute. During resting, reserve any pan juices; spooning a little over slices when serving enhances flavor.

  2. 8

    Slice and finish

    Slice the steak against the grain into 1/3–1/2-inch slices. Sprinkle sea salt flakes and a pinch of freshly ground black pepper over the slices, spoon a little of the reserved butter-pan juices on top, garnish with microgreens or chopped parsley, and serve with lemon wedges on the side.

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