Instructions

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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!