Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
This recipe outlines the classic technique for pan-searing thick-cut steaks to perfection. By creating a rich, deep crust and basting with aromatic butter, you achieve a supremely juicy interior with incredible flavor, making for a restaurant-quality steak at home.
Equipment
- 1 Heavy-Bottomed Skillet (e.g., cast iron)
- 1 Tongs
- 1 Instant-Read Meat Thermometer
- 1 Cutting Board
- 1 Basting spoon
Ingredients
Main
- 1 large bone-in T-bone or ribeye steak see note
- Kosher salt and freshly ground black pepper
- 1/4 cup 60ml vegetable or canola oil
- 3 tablespoons 45g unsalted butter
- 6 sprigs thyme or rosemary optional
- 1/2 cup finely sliced shallots about 1 large; optional
Instructions
- Pat the steak thoroughly dry with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
- Heat vegetable or canola oil in a heavy-bottomed skillet over high heat until shimmering and just starting to smoke.
- Carefully place the steak in the hot skillet. Sear undisturbed for 2-3 minutes until a deep, golden-brown crust forms.
- Flip the steak. Reduce heat to medium, add butter, thyme/rosemary sprigs (if using), and sliced shallots (if using) to the skillet.
- Tilt the pan slightly to pool the butter. Continuously spoon the melted, aromatic butter over the steak for 3-5 minutes, ensuring even coverage.
- Flip the steak every minute or so while basting, ensuring both sides cook evenly and absorb the butter's flavor.
- Check the internal temperature with an instant-read thermometer: 125-130°F (52-54°C) for medium-rare, or to your desired doneness.
- Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5-10 minutes.
- Slice the steak against the grain into thick pieces.
- Serve immediately, perhaps with the pan drippings.
Notes
Achieving a deep, flavorful crust is paramount; ensure your steak is thoroughly patted dry before searing. Use a high smoke point oil like vegetable or canola. When basting, keep the butter foaming and spoon it continuously over the steak, focusing on areas that need more color. The aromatics (thyme, rosemary, shallots) infuse the butter, adding complexity. Crucially, let the steak rest adequately (5-10 minutes) after cooking to allow juices to redistribute, ensuring maximum tenderness and juiciness. Slice against the grain for the best texture.