Butter Basted Steak Recipe
Give yourself one bite of this butter-basted steak recipe, and you’ll never want to cook a steak any other way.
Ingredients
- 2 12-14 ounce New York Strip Steaks or RIbeyes
- 2 tablespoons olive oil
- 4 to 6 tablespoons unsalted butter
- 5 garlic cloves
- 8 to 10 sprigs of fresh thyme
- Coarse salt and freshly cracked pepper to taste
Instructions
- Pat the steaks dry on all sides with a paper towel.
- Season them on all sides with salt and pepper. You can also dry brine the steak for 4 to 24 hours.
- Add the olive oil to a large cast iron or carbon steel pan and heat over high heat until the oil smokes lightly.
- For a medium-rare internal steak, place the steak in the pan, turn the heat down to medium-high, and let the steak cook for 1 minute and 30 seconds.
- Next, using tongs, move the steaks around in a circular motion for 1 minute and 30 seconds. Doing this will help completely brown the top of the steak.
- Flip the steak over, turn the heat down to medium, and immediately add in the butter, garlic, and thyme.
- Once the butter melts, using a towel in one hand, tilt the skillet down on the handle to where the melted butter collects With a large spoon in your other hand, scoop the butter and pour it over the steaks repeatedly. I also like to put the garlic cloves, and thyme sprigs over the steaks while doing this to incorporate more flavor.
- Baste the steak for 2 to 3 minutes to help brown and flavor the steak more.
- Remove the steaks and place them on a rack to rest for 4 to 5 minutes before serving.
Notes
Make Ahead: Butter-basted steak is best served when it’s done cooking.
How to Store: Allow the leftover steak to cool completely before transferring it to an airtight container or wrapping it in aluminum foil. Store it in the refrigerator for 3 to 4 days.
How to Reheat: Steak can be tricky to reheat without drying it out. To keep it juicy, take the leftovers out of the fridge 30 minutes before reheating, then re-sear it in a hot pan with a small amount of butter or oil until warmed through.
A large cast iron or carbon steel pan is best for seared steak.
For extra flavor, dry brine the steaks with salt and let them chill in the refrigerator for 4 to 24 hours. While they chill, the salt around the outside will penetrate the meat to yield juicier, more flavorful results.
Take the steaks out of the fridge 30 minutes before cooking. Room-temperature steaks cook more evenly and have a more consistent crust.
Butter has a low smoke point and can burn pretty quickly. To avoid burning it, introduce butter to the pan only after the steak has been seared on both sides and keep the heat medium. Also, remember that clarified butter has a higher smoke point and is less likely to burn.
The key is constant motion. When basting, continuously spoon the butter over the steak to ensure even cooking and infuse it with rich, buttery flavors.
Nutrition
Calories: 784kcalCarbohydrates: 3gProtein: 42gFat: 67gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 29gTrans Fat: 1gCholesterol: 219mgSodium: 108mgPotassium: 682mgFiber: 1gSugar: 0.1gVitamin A: 890IUVitamin C: 9mgCalcium: 82mgIron: 4mg