Ultimate Pan-Seared Steak: A Butter-Basted Masterpiece

Craving a restaurant-quality steak without firing up the grill? This pan-seared steak recipe delivers mouthwatering results right on your stovetop. Get ready for a juicy, flavorful steak with a perfect golden-brown crust that will rival any steakhouse offering.

The Secret to Steakhouse-Worthy Results at Home

While grilling has its merits, pan-searing offers distinct advantages. The even, golden-brown crust developed in a hot cast-iron skillet truly elevates the beef’s natural flavors. Plus, this method allows you to infuse your steak with aromatic butter and herbs for an unforgettable dining experience.

Mastering the Art of Pan-Seared Steak

Follow these expert tips to achieve steak perfection:

• Choose Quality Meat
  Start with a well-marbled, thick-cut steak (at least 1.5 inches) for best results. Ribeye, T-bone, or New York strip are excellent choices.
• Season Generously
  Don’t be shy with the salt and pepper. Season your steak at least 40 minutes before cooking, or even a few days in advance for maximum flavor penetration.
• Use the Right Tools
  A heavy cast-iron skillet is essential for achieving that coveted crust. Invest in an instant-read thermometer to ensure perfect doneness every time.
• Master the Flip and Baste Technique
  Frequent flipping and butter basting are the keys to even cooking and a flavor-packed exterior. Don’t be afraid to flip your steak multiple times!

Pan-Seared, Butter-Basted Thick-Cut Steak Recipe

Ingredients

• 1 large bone-in T-bone or ribeye steak (24-32 oz, 1.5-2 inches thick)
• 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)

Directions

1. Pat the steak dry with paper towels. Season generously on all sides, including edges, with salt and pepper. For best results, let the steak rest at room temperature for 45 minutes, or refrigerate, loosely covered, for up to 3 days.
2. Heat oil in a 12-inch heavy-bottomed cast iron skillet over high heat until it just begins to smoke. Carefully add the steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.
3. Add butter, herbs (if using), and shallot (if using) to the skillet. Continue cooking, flipping the steak occasionally and basting any light spots with the foaming butter. If the butter begins to smoke excessively or the steak starts to burn, reduce heat to medium. To baste, tilt the pan slightly so that butter collects by the handle. Use a spoon to pour the butter over the steak, focusing on lighter areas.
4. Keep flipping and basting until an instant-read thermometer inserted into the thickest part of the tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total.
5. Transfer the steak to a large heatproof plate and pour the pan juices on top. Let it rest for 5 to 10 minutes before carving and serving.

Pro Tips for Steak Success

• This recipe works best with very large steaks, at least 1.5 inches thick and weighing 24 to 32 ounces (700 to 900g) with the bone in.
• Avoid using tenderloin steaks, as they are likely to overcook.
• For maximum flavor, season your steak up to three days in advance and store it loosely covered in the refrigerator.
• Don’t be afraid to cut into your steak to check doneness if you don’t have a thermometer – it’s better than overcooking!
• Let your steak rest after cooking to allow the juices to redistribute, ensuring a juicier bite.

Why This Recipe Works

The combination of high-heat searing, frequent flipping, and butter basting creates a steak with a perfectly crisp exterior and a juicy, evenly cooked interior. The added aromatics infuse the meat with deep, complex flavors that will have your taste buds singing.

Nutritional Information