Pan-Seared Butter Basted Steak Recipe

When it comes to a perfect steak dinner, nothing beats the rich flavors and tender texture of a well-cooked ribeye. This Pan-Seared Butter Basted Steak Recipe elevates a classic dish with the luxurious addition of butter baste, garlic, and fresh herbs, resulting in a mouthwatering experience that you can recreate at home. Whether you’re celebrating a special occasion or treating yourself to a well-deserved meal, this recipe is bound to impress.

Why Pan-Seared Butter Basted Steak Recipe is Worth Your Time

Cooking a steak can seem daunting, but with the right techniques, you can achieve a restaurant-quality dish in your own kitchen. The combination of searing and basting with butter not only enhances the flavor but also gives the steak a beautiful, caramelized crust. The addition of aromatics like garlic and fresh herbs infuses the meat with a depth of flavor that is simply irresistible. This recipe is not just about cooking a piece of meat; it’s about crafting an experience that tantalizes your taste buds and warms your soul.

What You’ll Need

• 2 x 600 grams bone-in or 2 x 500 grams boneless ribeye steak
• Salt & Pepper to taste
• Olive oil for frying
• 50 grams Kerrygold salted butter
• 1-2 garlic cloves, peeled and bruised (but whole)
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 80 grams Kerrygold salted butter (for basting)
• 1 tsp finely chopped parsley
• 1 tsp chopped fresh thyme
• 2 tsp capers, chopped
• 2 anchovies
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• A few drops of Worcestershire sauce
• 1 tsp fresh lemon juice

What You’ll Need (Gear)

• Heavy skillet or cast-iron pan – for excellent heat retention and searing.
• Tongs – for flipping the steak without piercing the meat.
• Meat thermometer – to ensure the steak is cooked to your desired doneness.
• Serving platter – to rest the steak after cooking.

Pan-Seared Butter Basted Steak Recipe: From Prep to Plate

Step 1: Preparation

Begin by taking the steaks out of the refrigerator and allowing them to come to room temperature, about 30-45 minutes. This step is crucial for even cooking. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.

Step 2: Preheat the Pan

In a heavy skillet or cast-iron pan, heat a drizzle of olive oil over medium-high heat until shimmering. You want the oil to be hot enough to sear the steak immediately upon contact.

Step 3: Sear the Steak

Place the steaks in the hot pan, ensuring they are not crowded. Sear for about 4-5 minutes on one side without moving them. This allows for a beautiful crust to form.

Step 4: Add Aromatics and Butter

After the first side has seared, flip the steaks using tongs. Add 50 grams of Kerrygold salted butter, the bruised garlic cloves, fresh rosemary, and thyme to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks with the melted butter and aromatics.

Step 5: Baste and Cook

Continue to cook the steaks for an additional 4-5 minutes for medium-rare, basting frequently with the butter. Use a meat thermometer to check for doneness: 130°F (54°C) for medium-rare.

Step 6: Rest the Steak

Once cooked to your liking, transfer the steaks to a serving platter and let them rest for at least 10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Step 7: Make the Herb Sauce

In the same pan, add the remaining 80 grams of Kerrygold salted butter, finely chopped parsley, chopped fresh thyme, capers, anchovies, Dijon mustard, garlic powder, Worcestershire sauce, and fresh lemon juice. Stir over low heat until the butter has melted and all ingredients are well combined.

Step 8: Serve

Slice the steaks against the grain and drizzle the herb sauce over the top. Serve immediately and enjoy your delicious Pan-Seared Butter Basted Steak!

Seasonal Ingredient Swaps

• For a different flavor, try using sage or oregano instead of rosemary and thyme.
• If you can’t find fresh herbs, dried herbs can be used, but reduce the quantity by half since they are more concentrated.
• For a kick, add a pinch of red pepper flakes to the herb sauce.
• Swap out the anchovies for a splash of soy sauce if you prefer a vegetarian option.

Mistakes That Ruin Pan-Seared Butter Basted Steak Recipe

• Skipping the resting phase – cutting into the steak too early lets all the juices escape.
• Not seasoning enough – under-seasoned meat can taste bland, so be generous with salt and pepper.
• Using a cold pan – starting with a cold pan results in steaming rather than searing, preventing that essential crust.
• Overcrowding the pan – this lowers the temperature and can cause uneven cooking.

Save It for Later

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain tenderness. Alternatively, slice it thinly for a delicious steak sandwich or salad topping.

Ask the Chef

How can I tell when my steak is done?

The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for 130°F (54°C). If you prefer a different doneness, here’s a quick guide: medium is 140°F (60°C), medium-well is 150°F (65°C), and well-done is 160°F (71°C).

Can I use a different cut of steak for this recipe?

Absolutely! While ribeye is fantastic for its marbling and flavor, you can use other cuts like New York strip, sirloin, or filet mignon. Just adjust the cooking time according to the thickness of the steak.

What if I don’t have cast iron or heavy skillet?

You can use any heavy-bottomed skillet, but avoid non-stick pans as they don’t retain heat well and may not give you the sear you’re looking for.

Can I make this recipe on the grill?

Yes! Preheat your grill to high heat and sear the steaks for a few minutes on each side. You can still baste with melted butter and herbs if you choose to use a grill-safe pan for the butter basting.

Serve with These

• Creamy Mashed Potatoes – the perfect side for soaking up juices.
• Roasted Vegetables – a colorful and nutritious addition.
• Simple Greens Salad – a light and refreshing contrast to the steak.
• Red Wine Reduction Sauce – for an extra layer of flavor.

Next Steps

Now that you’ve mastered the art of the Pan-Seared Butter Basted Steak Recipe, it’s time to explore more culinary adventures. Experiment with different cuts of meat, try various herb combinations, or even venture into homemade sauces that can elevate your steak experiences. The kitchen is your playground, and with every steak you make, you’ll gain confidence and skill. Don’t forget to share your cooking triumphs with friends and family, and enjoy the delicious rewards of your hard work!

With this Pan-Seared Butter Basted Steak Recipe, you’re not just cooking; you’re creating a memorable meal that brings joy to your table. Happy cooking!