Pan-Seared, Butter-Basted Thick-Cut Steak Recipe
A delicious Pan-Seared, Butter-Basted Thick-Cut Steak, perfect for meat lovers, with rich flavors and easy preparation.
Equipment
- 12-inch cast iron skillet
- instant-read thermometer
Ingredients
- 1 large bone-in T-bone or ribeye steak at least 1.5 inches thick, 24 to 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
- Carefully pat steak dry with paper towels. Season liberally on all sides, including edges, with salt and pepper. If desired, let steak rest at room temperature for 45 minutes, or refrigerated, loosely covered, up to 3 days.
- In a 12-inch heavy-bottomed cast iron skillet, heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total.
- Add butter, herbs (if using), and shallot (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium.
- Continue flipping and basting until an instant-read thermometer inserted into thickest part of 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.
- Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Carve and serve.
Notes
This recipe is designed for very large steaks, avoid using tenderloin steaks as they tend to overcook. For best results, let steaks rest for at least 45 minutes at room temperature or up to three days loosely covered in the refrigerator after seasoning.
Nutrition
Serving: 1steak
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