This evening, when I took that beautiful steak out of the fridge, I felt a strange sense of joy. I wanted to cook something beyond the traditional, something that felt truly professional. I patted the steak dry, seasoned it generously with salt and black pepper, and laid it in the hot pan; the sizzle filled the whole kitchen. The moment I added the butter, garlic and herbs, the aroma changed everything, and it reminded me of my Nani. She always used to say, “Child, unless you give the meat time to rest, it will not hold its juices inside.” I took her advice to heart, let the steak rest, and when I sliced it, it was as juicy as any restaurant steak.
Like every recipe I share, this one taught me a few lessons. At first my steak was either crusty outside but raw inside, or tough and rubbery from overcooking. A digital thermometer solved that: 130 to 135°F is now my “golden number” for medium-rare. The second problem was burnt, bitter butter. I learned to add the butter and herbs only for the final 60 to 90 seconds. The smoke from high-heat searing was the third challenge, which I solved with avocado or grapeseed oil and by switching on the exhaust fan before I start. Finally, the outside tasted great but the inside felt bland, until I perfected butter basting: tilting the pan and spooning the foaming garlic butter over the steak again and again.
Why Butter Basting Makes a Better Steak
Butter basting, called arroser in French kitchens, is the finishing technique restaurant chefs use. Once the steak has a good crust, you add butter, crushed garlic and woody herbs to the pan. As the butter foams, you spoon it over the top of the steak. The hot butter gently cooks the top, carries the flavour of garlic and herbs into the crust, and gives the steak that glossy, nutty finish.
Steak Doneness Temperatures
| Doneness | Take it off the heat at | After resting |
|---|---|---|
| Rare | 120°F (49°C) | 125°F (52°C) |
| Medium-rare | 130°F (54°C) | 135°F (57°C) |
| Medium | 140°F (60°C) | 145°F (63°C) |
| Medium-well | 145°F (63°C) | 150°F (66°C) |
| Well done | 155°F (68°C) | 160°F (71°C) |
The USDA recommends cooking whole cuts of beef to at least 145°F (63°C) with a 3-minute rest. For more meat temperatures, see my oven cooking times and temperatures chart.
My Tips for the Perfect Pan-Seared Steak
- Dry the surface. A wet steak steams instead of searing.
- Let it come to room temperature for 30 minutes so the centre cooks evenly.
- Use a heavy cast-iron pan that holds heat when the cold steak goes in.
- Do not move the steak for the first 3 to 4 minutes, or the crust will not form.
- Slice against the grain for tender bites. I explain why in my guide to slicing meat.
Make It Even Better
For an extra layer of flavour, finish the rested steak with a coin of my garlic herb compound butter. If you prefer an easier method, try my air fryer filet mignon with garlic herb butter.
Quick Answers to Common Questions
When should I add butter to steak?
Only in the last 60 to 90 seconds of cooking, after the steak has a good crust. Added earlier, the butter and garlic burn.
Should I use salted or unsalted butter for basting?
Unsalted, because you have already seasoned the steak and salted butter can make it too salty.
What is the best oil for searing steak?
An oil with a high smoke point, like avocado, grapeseed or refined sunflower oil. Olive oil and butter burn at searing temperatures.
How long should steak rest?
About 8 to 10 minutes for a thick steak, or roughly half the cooking time.
Garlic Butter Basted Steak (Pan-Seared)
Ingredients
Equipment
Method
- Take the steaks out of the fridge 30 minutes before cooking so they cook evenly.
- Pat the steaks completely dry with paper towels and season generously with salt and pepper on all sides.
- Heat a cast-iron skillet on high heat until it just starts to smoke. Add the oil and lay the steaks away from you.
- Sear for 3 to 4 minutes per side without moving them, until a deep brown crust forms.
- Turn the heat to medium. Add the butter, garlic, rosemary and thyme. When the butter foams, tilt the pan and spoon the hot butter over the steaks continuously for 60 to 90 seconds.
- Check the thickest part with a thermometer: 130 to 135°F (54 to 57°C) for medium-rare. Take the steak out about 5°F before your target, because it keeps cooking while it rests.
- Rest on a board for 8 to 10 minutes, spooning the pan butter over the top. Slice against the grain and serve.
