Steakhouse Style Butter Basted Steak
This classic steakhouse technique uses melted butter and aromatics to deliver a juicy, flavorful, and restaurant quality steak at home.
Equipment
- Cast Iron Skillet
- Tongs
- Spoon
Ingredients
Main Ingredients
- 2 ribeye or strip steaks about 1-inch thick, room temperature
- 2 tbsp neutral oil e.g., canola or avocado oil
- 4 tbsp unsalted butter
- 4 cloves garlic smashed
- 2 sprigs fresh thyme or rosemary
- to taste salt and freshly cracked black pepper
Instructions
- Season both sides of the steaks generously with salt and freshly cracked pepper. Let them rest at room temperature for 20–30 minutes.
- Heat a cast iron skillet over high heat until very hot. Add oil and carefully place the steaks in the pan.
- Sear the steaks for 2–3 minutes on each side until a brown crust forms. Reduce heat to medium.
- Add the butter, garlic, and herbs to the pan. As the butter melts, tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter for another 1–2 minutes.
- Remove the steaks from the pan and let them rest for 5 minutes before serving. Top with a spoonful of the herb butter from the pan for extra flavor.
Notes
Use clarified butter if cooking at higher heat to prevent burning. For extra richness, top with a slice of garlic compound butter before serving.