⏤ The Recipe
Butter Basted Steak.
Learnhow to make the perfect butter basted steakwith a melt-in-your-mouth center in under 30 minutes with this step-by-step guide. An ideal method for smaller, thinner steaks, this technique ensures a tender, juicy center, crisp, golden edges, and lots of rich, savory flavor.
Prep
5m
Cook
8m
Total
23m
Serves
1
⏤ The Story
Learnhow to make the perfect butter basted steakwith a melt-in-your-mouth center in under 30 minutes with this step-by-step guide. An ideal method for smaller, thinner steaks, this technique ensures a tender, juicy center, crisp, golden edges, and lots of rich, savory flavor.
Butter basted steak is one of the only two techniques you need to create the perfect steak, the other being reverse searing. This method is my go-to for smaller cuts as it allows me to cook the steak evenly, ensuring the outside becomes nice and crisp without drying out the center.
I’ll guide you through how to create steakhouse-quality flavor with simple steps at home. Whether you’re new to cooking steak or just want to refine your technique, I’ve got you covered.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
- 1
Preheat a 12-inch stainless steel skillet over medium heat, and add the oil.
- 2
Season the steak lightly with salt. Once the oil barely begins to shimmer, add the steak.
- 3
Cook for two to three minutes, moving the steak to a different part of the pan each minute.
- 4
Flip the steak and cook for another two to three minutes, moving the steak to a hotter portion of the pan after one minute. Add the butter, rosemary, garlic (cut side down), sage, and thyme.
- 5
Continuously baste the steak for another two minutes, or until the internal temperature reaches 120°F (49°C) or the desired internal temperature. (See chart below.) If the butter begins to darken too quickly, remove the pan from the heat, and baste continuously while the pan cools slightly. Then, return the pan to the heat as you notice the butter cooling. Repeat this process as needed.
- 6
Remove the pan from the heat and transfer the steak to a cutting board. Let the steak rest for five to ten minutes.
- 7
Transfer to a serving platter, top with a slice of compound butter, and serve warm.
⏤ Chef's Notes
Cooking Guide:Rare:120-135°F (49-57°C)Medium Rare:135-145°F (57-62°C)Medium:145-150°F (62-65°C)Well Done:150+°F (65+°C)Storage:Leftover steak will keep fresh in an airtight container in the refrigerator for three to four days or in the freezer for up to three months.
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