Butter basted steak
Butter basted steak is a luxurious and indulgent dish that elevates the classic steak to new levels of flavor and tenderness. This cooking method involves searing a high-quality cut of steak in a hot pan and then basting it with rich, sizzling butter, along with aromatic herbs and garlic, to impart an exceptionally decadent and savory flavor.
The butter basting process results in a beautifully caramelized crust on the steak while keeping the meat incredibly moist and tender inside. This approach adds an irresistible depth of flavor, creating a steak that is juicy, succulent, and bursting with rich, buttery goodness.
Butter basted steak is sure to impress as the centerpiece of an elegant dinner or as the star of a celebratory meal, offering a truly exquisite dining experience that is bound to delight steak enthusiasts and gourmets alike.
The butter basting process results in a beautifully caramelized crust on the steak while keeping the meat incredibly moist and tender inside. This approach adds an irresistible depth of flavor, creating a steak that is juicy, succulent, and bursting with rich, buttery goodness.
Butter basted steak is sure to impress as the centerpiece of an elegant dinner or as the star of a celebratory meal, offering a truly exquisite dining experience that is bound to delight steak enthusiasts and gourmets alike.
For the best results, watch Tammy make this delicious recipe.
Just click that red arrow and enjoy the show!
Just click that red arrow and enjoy the show!
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RECIPE
Ingredients
- 10.25” CAST IRON SKILLET
- 1” THICK WELL MARBLED RIBEYE OR FILLET MIGNON STEAK
- KOSHER SALT
- BLACK PEPPER
- FRESH ROSEMARY
- 3-4 CLOVES OF FRESH GARLIC (PRESSED)
- EXTRA VIRGIN OLIVE
- OIL 1/2 CUP BUTTTER
- Preheat an iron skillet in oven at 400 degrees for 20 minutes. Place on cooktop - high heat. Put 1/2" of olive oil in skillet. Place steak into hot skillet with tongs and sear on both sides for 3 minutes per side.
- Quickly remove steak and pour off oil. Add butter to skillet, add steak and then fresh garlic and rosemary. Hold skillet handle with oven mitt and slightly tilt skillet. This will make butter collect deep enough to collect it in a spoon.
- Continually baste the steak by spooning hot butter on top of steak for 1 minute per side. The hot butter will brown the steak and create a delicious crunchy sear. The garlic and herbs will season the butter as steak bastes.
Tammy’s Tip: Time of Salt is Crucial: Best if salted 24 hours prior to cooking. If you do not have time, salt immediately before cooking
“This steak should be medium well but using a meat thermometer will ensure the correct cook for your preference. “-Tammy
