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Steak · Pan-Seared Butter Basted

Pan-Seared Butter Basted Steak

Thick steaks seared hard in a cast iron skillet, then basted with foaming garlic and thyme butter. Steakhouse flavor in about 20 minutes.

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Prep
5 min
Cook
12 min
Total
57 min
Serves
2
Level
Medium

Ingredients

  • 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)

Cook to 145°F inside (check with a thermometer).

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.
  8. Move the steaks to a cutting board and rest them.
  9. Slice across the grain, spoon the garlic butter over the top and sprinkle with flaky salt.

Tip: This recipe cooks steak to the USDA safe minimum of 145°F (63°C) plus a 3-minute rest, which is medium. Cook a little longer if you like it more done.

Tip: Thinner steaks (3/4 inch) need only about 2 minutes per side before basting. Start checking early.

Tip: Expect smoke: open a window before you start.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Slice cold for salads, or warm slices briefly in a hot skillet.

Estimated nutrition per serving: 1150 calories · protein 60 g · carbohydrates 2 g · fiber 0 g · sugars 0 g · fat 99 g (saturated 42 g) · sodium 1,500 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.