Butter-Basted Steak

There's something incredibly satisfying about cooking a butter-basted steak right in your own kitchen. The rich, restaurant-quality flavor and texture of this steak will make you feel like a professional chef, even if you're a beginner in the culinary world. All you need is a heavy-bottom pan, a spoon, and a few simple ingredients. This delightful recipe serves 3-4 people and takes about 30 minutes to prepare, making it a perfectly manageable yet impressive dish for any occasion.

We recommend using any of the following cuts for your butter-basted steak:

Beef: T-bone, New York strip, Ribeye, Porterhouse, Sirloin steak, Tenderloin, Denver steak

Lamb: Loin chops, lollipops, sirloin, leg steak.

Aside from the meat, you will need the following ingredients to make your butter-basted steak:

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

1 tablespoon neutral cooking oil

3 tablespoons unsalted butter

2 garlic cloves

1 sprig fresh rosemary

2 sprigs fresh thyme

Step-by-Step Cooking Directions

Even if you've never cooked a steak before, these easy-to-follow instructions will help you create a mouthwatering butter-basted steak:

1. Let the steak sit at room temperature for 10-20 minutes.

2. With a paper towel, pat-dry the steaks, then season both sides with salt and pepper.

3. In a heavy-bottomed pan, heat oil on high for 1 minute. Sear both sides of the steak for a charred brown crust, about 1-2 minutes each side. Do not fully cook.

4. Move the steak to one side of the pan and reduce heat to medium-high. On the other end of the pan, add butter, garlic, rosemary and thyme. Let the butter melt and become bubbly.

5. Tilt the buttered side of the pan towards you, away from the steak, creating a butter pool. Using a spoon, continuously scoop the melted butter over the steak. The hot butter will slowly cook the steak from the top-down.

6. Continue to baste until the internal temperature reaches 125 degrees on a meat thermometer.

7. Remove steak from the pan and wrap in foil. Rest for 10 minutes before slicing.