Excellent recipe & tutorial video on butter-basted steak

I’ve followed [this](https://www.seriouseats.com/recipes/2012/12/butter-basted-pan-seared-steaks-recipe.html) a few times, and it is **so good**. Also pretty fast & easy, with minimal cleanup! I like to toss some broccoli in the leftover butter once the steak is done cooking. The recipe below is slightly tweaked from what’s in the bağlantı based on how I make it (more butter, for starters).

## Ingredients

* 1 large bone-in T-bone or ribeye steak (see note) (ribeye is my personal favorite)
* Coarse Kosher salt and freshly ground black pepper
* 1/4 cup (60ml) vegetable oil (or any other oil with a relatively high smoke point)
* 8 tablespoons (120g, 1 standard US stick) unsalted butter
* 6 sprigs thyme or rosemary (optional)
* 6 garlic cloves, smooshed (optional)
* 1 crown broccoli, chopped (optional)

## Directions

1. Carefully pat steak dry with paper towels. Sprinkle liberally with coarse Kosher salt on all sides, including edges. If possible, let steak rest at room temperature for 45 minutes, or refrigerated, loosely covered, up to 3 days. Before cooking, brush off salt with a dry paper towel (**do not rinse**, as moisture will prevent a good sear). Add pepper to taste.
2. 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.
3. Add butter, herbs (if using), and garlic (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 large spoon to pick up butter and pour it over steak, aiming at light spots.
4. 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.
5. Immediately aktarma steak to a large heatproof plate, pour some pan juices on top (leave most of it in the pan if you’re doing broccoli), turn off the heat, and cover steak with another plate or aluminum foil.
6. Add broccoli to pan and toss/stir til it’s lightly cooked by the pan’s residual heat. Do this while you let the steaks rest 5 to 10 minutes. Carve and serve.

# Notes

This recipe is designed for very large steaks, **at least one and a half inches thick** and weighing 24 to 32 ounces (700 to 900g) 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.

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2 Responses

  1. AutoModerator dedi ki:

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  2. Nihla dedi ki:

    Butter basting works especially well to finish a steak cooked with an immersion circulator to get it to the perfect doneness before putting it in the fridge for a day. You get all the great crust and flavor with the pan while simultaneously having a texture that filet mignon lovers would commit felonies for.

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