Brown Butter Basted Steak Recipes

BROWN BUTTER-BASTED STEAK

Steps:

• Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
• Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F-125°F for medium-rare), 8-10 minutes.
• Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F-130°F.)
• Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.

PAN-SEARED, BUTTER-BASTED THICK-CUT STEAK RECIPE

Steps:

• 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 (see notes).
• 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. To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots.
• 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.

BUTTER BASTED GARLIC HERB SKILLET STEAK

Steps:

• Set steak at room temperature and pat dry with paper towels. Sprinkle both sides with kosher salt and let sit for 15-30 minutes. When ready to cook, heat a 12-inch cast iron pan on the stove top to medium/medium-high heat. Add olive oil and tilt pan so oil covers surface. It should be hot and shimmery.
• Blot steak once again on both sides with paper towels and then sprinkle liberally with black pepper, and lightly with a little more kosher salt.
• Place steak in pan and sear for about 2 minutes, then flip and sear other side. After flipping the first time, add the butter to the pan and add in the rosemary and garlic. Reduce heat to medium, or medium low if necessary (butter should still sizzle and foam, but not burn). Use a spoon to spoon up butter and ladle over steak (carefully use a potholder or towel to handle pan, tipping if necessary to spoon butter). Continue basting in butter, flipping occasionally so you are basting both sides, until steak reaches an internal temperature of 130-135 for rare, 135-140 for medium rare. We recommend you do not cook past 150 degrees. Remove steak from pan and place on cutting board, tented with foil. Let rest 5 minutes and then serve with pan sauce spooned over the top.