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Pan-Seared Butter Basted Steak

Ingredients · Serves 2 · Prep 5 min · Total 57 min

  • 2 boneless ribeye or strip steaks, about 1 1/4 inches thick (12 oz each)
  • 1 ½ tsp kosher salt
  • ½ tsp black pepper, coarsely ground
  • 1 tbsp vegetable oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, lightly smashed
  • 3 sprigs fresh thyme or rosemary
  • flaky sea salt, for serving (optional)
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Pan-Seared Butter Basted Steak

Steps

  1. Pat the steaks dry and season all over with the kosher salt. Let them sit at room temperature so the salt soaks in.
  2. Pat the steaks dry again and season with the pepper.
  3. Heat the oil in a 12-inch cast iron skillet over high heat until it just starts to smoke. Turn on your vent fan.
  4. Lay the steaks in the pan, away from you, and sear without moving them until a dark crust forms.
  5. Flip the steaks and sear the second side.
  6. Turn the heat to medium. Hold each steak with tongs and sear the fat cap on its edge for 30 seconds.
  7. Add the butter, garlic and herbs. Tilt the pan and spoon the foaming butter over the steaks again and again, flipping once, until they read 145°F (63°C) in the center.
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Pan-Seared Butter Basted Steak

Steps, continued

  1. Move the steaks to a cutting board and rest them.
  2. Slice across the grain, spoon the garlic butter over the top and sprinkle with flaky salt.
  3. Cook to 145°F inside (check with a thermometer).