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

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

This Pan-Seared, Butter-Basted Thick-Cut Steak Recipe yields a perfectly cooked steak with a rich, buttery flavor.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 55 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 3 servings
Calories 600 kcal

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
  • 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 shallots (if using) to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter.
  • Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F for medium-rare or 130°F 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 large steaks, 24 to 32 ounces with the bone in. Porterhouse, T-bone, ribeye, and New York strip will all work. Avoid using tenderloin steaks, as they are likely to overcook. 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: 600kcalProtein: 60gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 200mgPotassium: 800mgIron: 3mg
Keyword butter-basted, easy recipe, pan-seared, ribeye, steak, T-bone
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