How to make steakhouse-quality steak at home. This Butter Basted Steak is the easiest and the most flavorful way to prepare steak. It’s prepared in a cast-iron skillet with only a few simple ingredients. Start with a good, thick steak, season it well, and sear it in hot oil in cast iron. Flip the steak as often as you’d like. Be sure to add in butter and aromatics and begin basting. Let the meat rest before you carve and dig in. It’s simple and delicious, let’s talk about it!
How to Cook a Steak on the Stove with Butter
Essentially we are cooking steak in 5 steps:
- Season
- Sear
- Baste
- Rest
- Carve
It really is as easy as that! Many people shy away from cooking steak at home because they don’t want to mess it up. But really, when you break it down, it’s a relatively easy meat to prepare.
So easy in fact that I have created a three-ingredient butter-basted steak recipe that is sure to be a success every single time. Cooking a steak in butter ensures a flavorful and tender piece of meat.
There are a few tips I will share on how to be a pro but first, you have to know, what steak should you use.
What Steak Should I Use?
For this method, you want to look for a piece of meat that is at least one in thick. You can use any cut you’d like. You could use this cooking method for a strip, ribeye, tenderloin, or t-bone steaks!
I used a New York Strip steak from Trader Joes in these pictures.
Without an adequately thick steak, it’s very difficult to get that contrast between exterior and interior that is so desirable. Thin steaks will tend to overcook before they can finish developing a nice crust.
Cooking Steak in Butter
Butter is used to baste the steak, ensuring an evenly golden crust as the hot fat coats the meat. This technique is used in restaurants, but is achievable in your home kitchen.
All you need is steak, butter, and fresh rosemary to make great steak! 3 ingredients is all!
Simply put, butter and fresh rosemary really complement the steak, which is seasoned simply to let the flavor of the meat shine.
Of course, if you wanted to add garlic, or thyme, or more seasonings to this recipe, go for it! But to keep things easy and minimal, you really only need those 3!
A delicious pan-seared steak with butter is only minutes away!
If you give this recipe a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram or Pinterest! I love to see what you’ve been cooking. It always makes my day!
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Butter Basted Steak
How to make steakhouse-quality steak at home. This Butter Basted Steak is the easiest and the most flavorful way to prepare steak.
Ingredients
- 2 strip steaks about 1 inch thick
- 4 Tablespoons butter
- 2 fresh rosemary sprigs
- *vegetable oil
- *salt & pepper to taste
Instructions
- Season all sides of the steak generously with salt and pepper.
- Heat a large (10- or 12-inch) heavy cast-iron skillet over high heat until hot but not smoking. Add a tablespoon of vegetable oil to the skillet, and carefully tilt the skillet to evenly coat the surface in oil. Add the steaks to the skillet and cook, not moving, until a crust forms underneath, 3–4 minutes.
- Flip the steaks, then add the butter, to one side of the skillet; the butter should melt pretty much immediately and you can now butter-baste the steak, using an oven mitt to tilt the pan and a large spoon to scoop up some of the butter and spoon it over the steak a few times before flipping. Continue to do this, basting and flipping, until the steak is medium-rare and a deep, golden crust has formed on both sides, about 7–9 minutes. Add the fresh rosemary in the last 1–2 minutes of cooking.
- Remove the pan from the heat, transfer the steak to a rimmed baking sheet or cutting board to rest for 5 minutes. Slice the steak against the grain, transfer to a serving platter, add crispy rosemary sprig to the platter, and drizzle with the pan juices.
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