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Pan-seared garlic butter basted steak sliced on a board

Garlic Butter Basted Steak (Pan-Seared)

A juicy pan-seared steak with a deep golden crust, basted in foaming garlic, rosemary and thyme butter in the final minute. Restaurant results in a cast-iron pan in about 25 minutes.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 beef steaks ribeye or New York strip, about 1.5 inches / 4 cm thick
  • 1 tbsp high smoke point oil avocado or grapeseed oil
  • kosher salt and freshly cracked black pepper to season generously
  • 3 tbsp unsalted butter
  • 3 cloves garlic lightly crushed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme

Equipment

  • Heavy Cast-Iron Skillet
  • Long tongs
  • Large spoon for basting
  • Instant-read meat thermometer

Method
 

  1. Take the steaks out of the fridge 30 minutes before cooking so they cook evenly.
  2. Pat the steaks completely dry with paper towels and season generously with salt and pepper on all sides.
  3. Heat a cast-iron skillet on high heat until it just starts to smoke. Add the oil and lay the steaks away from you.
  4. Sear for 3 to 4 minutes per side without moving them, until a deep brown crust forms.
  5. 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.
  6. 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.
  7. Rest on a board for 8 to 10 minutes, spooning the pan butter over the top. Slice against the grain and serve.

Notes

Add the butter last. Butter and garlic added at the start of searing burn and turn bitter. Add them only for the final 60 to 90 seconds.
Too much smoke? Use avocado or grapeseed oil for the sear, and switch on the exhaust fan before you start.
Food safety: the USDA recommends 145°F (63°C) plus a 3-minute rest for whole cuts of beef. Medium-rare is lower than this, so cook to your own comfort.