Pan-Seared Butter Herb-Basted Steak

Pan-Seared Butter Herb-Basted Steak


  • 1-1.5 inch thick Alabama ribeye (or NY strip) steaks
  • 3 tablespoons butter
  • 4 sprigs thyme
  • 3 springs rosemary
  • 4 cloves garlic (smashed)
  • Kosher salt + black pepper


  1. Let steak temp by putting on plate on counter for 15-20 minutes (the goal is to get the steak up to room temp for proper cooking)

  2. 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.

  3. Crack a bit of fresh, black pepper on each side.

  4. Heat 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).

  5. Add a small amount of oil (olive, vegetable or even peanut is fine) and drop steaks in the pan.

  6. Cook until golden brown crust forms on one side (4-6 minutes).

  7. Flip steaks.

  8. Turn the heat down to medium/medium-low and carefully add butter, garlic cloves, rosemary and thyme to the pan.

  9. 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. One spoonful at a time, several spoonfuls for 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.

  10. After 4-5 minutes of basting on medium-low, your steak should be near medium-rare.

  11. 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.

  12. Enjoy!