Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
A delicious Pan-Seared, Butter-Basted Thick-Cut Steak recipe that's perfect for steak lovers.
Equipment
- 12-inch cast iron skillet
- instant-read thermometer
Ingredients
Steak Ingredients
- 1 large bone-in T-bone or ribeye steak at least 1.5 inches thick, 24-32 ounces
- Kosher salt to taste
- freshly ground black pepper to taste
- ¼ cup vegetable or canola oil
- 3 tablespoons unsalted butter
- 6 sprigs thyme or rosemary optional
- ½ cup finely sliced shallots about 1 large; optional
Instructions
Cooking Instructions
- Pat steak dry with paper towels and season liberally on all sides with salt and pepper. Rest at room temperature for 45 minutes if desired.
- In a heavy-bottomed cast iron skillet, heat oil over high heat until it begins to smoke. Add steak and cook, flipping frequently, until golden-brown, about 4 minutes total.
- Add butter, herbs, and shallots (if using) to the skillet. Continue to cook, flipping and basting steak with foaming butter. Adjust heat if necessary.
- Cook until an instant-read thermometer reads 120 to 125°F for medium-rare or 130°F for medium, approximately 8 to 10 minutes.
- Transfer steak to a heatproof plate, pour pan juices on top, and let rest for 5 to 10 minutes before carving and serving.
Notes
For best results, let steaks rest at least 45 minutes at room temperature or up to three days loosely covered in the refrigerator after seasoning.
Nutrition
Serving: 1steakCalories: 700kcalCarbohydrates: 2gProtein: 62gFat: 52gSaturated Fat: 22gMonounsaturated Fat: 18gCholesterol: 150mgSodium: 600mgPotassium: 800mgCalcium: 20mgIron: 4mg
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