International Chefs Day falls on the 20th of October every year, chosen by the World Association of Chefs Societies to mark the birthday of Auguste Escoffier, the French chef who turned professional kitchens into the organised, disciplined spaces they are today. Technique over fuss was his standard, and a Pan-Seared Steak with Herb Oil is as good a test of that standard as anything else: a hot pan, a proper sear, a real rest, and one finishing touch of flavour rather than a dozen competing ones.
That finishing touch is Wilson’s Rosemary Flavoured Oil, spooned over the steak the moment it comes off the resting board.
Here’s our full Pan-Seared Steak with Herb Oil, from the pan to the last spoonful of oil over the top.
Pan-Seared Steak with Herb Oil
Ingredients
Method
- Remove the steaks from the fridge 30-40 minutes before cooking so they come up to room temperature.
- Pat the steaks completely dry with kitchen paper, then season generously with salt and pepper on both sides.
- Heat Wilson’s Extra Virgin Olive Oil in a heavy pan over high heat until it’s just starting to shimmer.
- Sear the steaks for 2-3 minutes a side, without moving them, until a deep brown crust forms.
- Add the butter, garlic and thyme to the pan. Tilt the pan and spoon the foaming butter over the steaks for about a minute.
- Remove the steaks to a warm plate and rest for the same amount of time they spent cooking.
- Slice against the grain, drizzle generously with Wilson’s Rosemary Flavoured Oil, and serve immediately.
Notes
We Use Rosemary Flavoured Oil
A hard sear works through the Maillard reaction, the browning that builds a steak’s crust and most of its flavour. That reaction needs high, steady heat, which is exactly what plain Wilson’s oils in the pan are built to handle without smoking or breaking down.
Wilson’s Rosemary Flavoured Oil works differently, and later. It goes on raw, after the steak comes off the heat and rests, so the rosemary stays bright and aromatic rather than cooking off in the pan.
Two oils, two jobs: one built for heat, one saved for the finish.
Our Tips
Bring the steak to room temperature first. A cold steak straight from the fridge cooks unevenly, with a grey band before the centre is done.
Pat it completely dry. Any surface moisture steams in the pan instead of searing, which stops a proper crust from forming.
Get the pan properly hot before the steak goes in. It should be audibly sizzling on contact, not building up to it slowly.
Leave it alone while it sears. Moving the steak around stops a crust from forming evenly; one flip is usually enough.
Rest it for as long as it cooked. This is where the juices redistribute through the meat instead of running out onto the board when you cut in.
Season generously before it hits the pan. Salt drawn in during the sear does more work than salt added at the table.
How We Serve It
Slice against the grain and fan it out on a warm plate, with the rosemary oil spooned over right before it goes to the table. Any longer and the oil just sits there instead of soaking in while the steak is still warm.
Roast potatoes or a simple green salad both work well alongside, and neither competes with the steak for attention. A glass of red doesn’t hurt either.
This is a plate built around one good piece of meat done properly, not a long list of sides.
More Ways to Use Rosemary Flavoured Oil
A bottle of Wilson’s Rosemary Flavoured Oil earns its place well beyond one steak.
For a Sunday roast — it’s rubbed over the bird in our Lemon and Herb Chicken with Lemon and Rosemary Potatoes.
For a light lunch — it finishes our Snoek Fishcakes with Rosemary Oil Drizzle.
For the braai — it’s the baste in our Braai Lamb Chops.
For a slow Sunday pot — it rounds out the sauce in our Lamb Casserole with Red Wine.
The Good Stuff About Rosemary Flavoured Oil
Wilson’s flavoured oils are built on a blend of extra virgin olive oil and canola oil, infused with real rosemary rather than a bottled essence stirred in at the end. That’s what gives this oil its aromatic, herby character straight off the spoon.
250ml / 1L
Bottle Sizes
6x250ml / 6x1L
Case Options
Chicken, Lamb, Potatoes
Pairs Well With
2 Years, Cool & Dark
Shelf Life
Ways to Change It Up
Use a different cut. Rump or sirloin both sear just as well as fillet and cost considerably less.
Add garlic and butter to the pan. Basting the steak in the last minute with crushed garlic and a knob of butter adds another layer without overpowering the oil.
Take it off the braai instead. The same sear-then-rest approach works directly over hot coals if the kitchen’s too warm for the stove.
Finish with a different herb oil. Wilson’s Garlic Flavoured Oil works just as well as the rosemary if that’s what’s in the cupboard.
Cook it well done, if that’s the preference. Lower the heat after the sear and finish it in a cooler part of the pan rather than burning the crust trying to cook it through on high heat.
Questions You Might Have About Pan-Seared Steak with Herb Oil
How do I know when the steak is done without cutting into it?
A meat thermometer is the most reliable way: around 52-54C for rare, 57-60C for medium-rare, rising a few degrees more as it rests.
Why does the steak need to rest before cutting?
Resting lets the juices redistribute through the meat. Cut in too soon and most of it ends up on the board instead of in the steak.
Which cut of steak works best for pan-searing?
Fillet, sirloin and rump all work well. Choose a cut at least 2.5cm thick so the centre has time to come up to temperature before the outside overcooks.
Can I add the rosemary oil to the pan instead of at the end?
It’s better finished raw at the end. Added to the hot pan, the rosemary flavour cooks off before it ever reaches the plate.
What should I cook the steak in if I don’t have a cast-iron pan?
Any heavy-based pan that holds its heat well works. A thin pan loses too much heat the moment the steak hits it.
Can I make this ahead for a dinner party?
Steak is best seared just before serving, but you can bring it to room temperature and season it well in advance to save time later.
Where can I buy Wilson’s Rosemary Flavoured Oil?
It’s available to order directly from oliveoil.co.za and at leading retailers across South Africa.
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