Pan-Seared Butter-Basted Steak
Cast iron seared steak finished with butter, rosemary, and thyme. Restaurant-quality steak at home.
EasyPrep: 5 minCook: 12 minServes 2Stovetop
Ingredients
- ●2 steaks, your preferred cut (ribeye, NY strip, filet, etc.)
- ●Olive oil or avocado oil
- ●3 tbsp unsalted butter
- ●2-3 sprigs fresh rosemary
- ●3-4 sprigs fresh thyme
- ●Kosher salt
- ●Black pepper
Assembly
- 1.Take your steaks out of the fridge 20-30 minutes before cooking to take the chill off.
- 2.Season generously with salt and pepper on both sides.
- 3.Heat your cast iron, stainless steel, or carbon steel pan over high heat. Add just a little oil — you want good contact between the steak and the pan, not a pool of oil.
- 4.Place the steak in the pan and apply pressure — use an empty pot, a spatula, or a food weight to press it down for maximum contact.
- 5.Sear for about 3-4 minutes on the first side without moving it.
- 6.Flip the steak and sear the other side for 3-4 minutes.
- 7.Push the steak as far away from you as possible in the pan. Add the butter, rosemary, and thyme to the empty side of the pan.
- 8.Once the butter melts, tilt the pan slightly and use a spoon to repeatedly baste the steak with the herb butter.
- 9.Continue basting for about a minute until the steak reaches your desired temp.
- 10.Remove and rest for 5 minutes before cutting.
Photo coming soon
The Story
“This is a really good way to do steaks at home. The key is a pan that can get seriously hot — cast iron, stainless steel, or carbon steel. Start with just a little oil, get great contact between the steak and the pan by pressing it down, and then finish with butter basting. When you push the steak to one side and spoon that melted herb butter over the top, it draws out all the flavors and infuses the steak. Fresh rosemary and thyme in the butter make a huge difference.”
