Pan-Seared Butter Herb-Basted Steak
Till, Birmingham's Online Farmers Market
March 9, 2021
- 1-1.5 inch thick Sweet Grown Alabama ribeye (or NY strip) steaks
- 3 tablespoons butter
- 4 sprigs thyme
- 3 sprigs rosemary
- 4 cloves garlic (smashed)
- Kosher salt + black pepper
Let steak come to room temperature by putting on a plate on the counter for 15-20 minutes. This ensures proper cooking.
Salt all sides of each steak heavily with kosher salt (it's tough to over-salt a steak of this size). This salt will help form a beautiful crust.
Crack a bit of fresh, black pepper on each side.
Heat a 12 inch cast iron skillet on medium-high heat until you can see a bit of white smoke coming off the pan (5-6 minutes).
Add a small amount of oil (olive, vegetable or even peanut is fine) and drop steaks in the pan.
Cook until golden brown crust forms on one side (4-6 minutes).
Turn the heat down to medium/medium-low and carefully add butter, garlic cloves, rosemary and thyme to the pan.
As the butter melts over the herbs and garlic, tilt the pan (careful, it's hot!) and with a spoon baste the steaks with the butter. Use one spoonful at a time until you add several spoonfuls on each steak. This is not only absorbing that delicious herb butter flavor, but the heat of the butter is also slowly rendering (breaking down) the intramuscular fat of the steak. This creates the most tender steak ever.
After 4-5 minutes of basting on medium-low, your steak should be near medium-rare.
Remove and let sit for 4-5 minutes prior to slicing. For a medium/well-done steak, flip and baste the other side for another 4-8 minutes.