Butter Basted Steak

A Butter Basted Steak is the ultimate choice for a delicious evening at home! The buttery, herb-infused taste is very delicious. Ideal for a special event or every night you want to pamper yourself!

Ingredients

– 2 ribeye steaks, approximately 1 inch thick

– Salt and freshly ground black pepper, to taste

– 2 tablespoons canola oil

– 4 tablespoons unsalted butter

– 2 cloves garlic, lightly crushed

– 2 sprigs fresh thyme

– 2 sprigs fresh rosemary

Directions

1. Allow the steaks to rest at room temperature for about 30 minutes before cooking. Season both sides generously with salt and pepper.

2. Heat a cast-iron skillet or heavy frying pan over high heat. Add the canola oil, swirling to coat the pan evenly.

3. When the oil is shimmering but not smoking, add the steaks. Sear for about 2-3 minutes on one side, until a golden-brown crust forms.

4. Flip the steaks and add the butter, garlic, thyme, and rosemary to the pan.

5. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously with the buttery mixture. Do this for about 2 minutes for medium-rare.

6. Remove the steaks from the pan and let them rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Recipe Card

Butter Basted Steak

A Butter Basted Steak is the ultimate choice for a delicious evening at home! The buttery, herb-infused taste is very delicious. Ideal for a special event or every night you want to pamper yourself!

  • – 2 ribeye steaks (approximately 1 inch thick)
  • – Salt and freshly ground black pepper (to taste)
  • – 2 tablespoons canola oil
  • – 4 tablespoons unsalted butter
  • – 2 cloves garlic (lightly crushed)
  • – 2 sprigs fresh thyme
  • – 2 sprigs fresh rosemary
  1. Allow the steaks to rest at room temperature for about 30 minutes before cooking. Season both sides generously with salt and pepper.
  2. Heat a cast-iron skillet or heavy frying pan over high heat. Add the canola oil, swirling to coat the pan evenly.
  3. When the oil is shimmering but not smoking, add the steaks. Sear for about 2-3 minutes on one side, until a golden-brown crust forms.
  4. Flip the steaks and add the butter, garlic, thyme, and rosemary to the pan.
  5. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously with the buttery mixture. Do this for about 2 minutes for medium-rare.
  6. Remove the steaks from the pan and let them rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Main Course
American
Butter Basted Steak

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