Name: Pan-Seared Butter Basted Steak Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 pieces bone-in ribeye steaks or boneless ribeye steaks ((600 grams or 500 grams)); to taste Salt & Pepper; Olive oil for frying; 50 grams Kerrygold salted butter; 2 cloves garlic ((peeled and bruised)); 1 sprig fresh rosemary; 2 sprigs fresh thyme; 80 grams Kerrygold salted butter ((for basting)); 1 tsp finely chopped parsley; 1 tsp chopped fresh thyme; 2 tsp capers ((chopped)); 2 pieces anchovies; 1 tsp Dijon mustard; 1 tsp garlic powder; a few drops Worcestershire sauce; 1 tsp fresh lemon juice

Jump to Recipe Print Recipe

Steak lovers, rejoice! There’s nothing quite like the aroma of a perfectly seared steak sizzling in a hot skillet, and this Pan-Seared Butter Basted Steak Recipe is here to elevate your dining experience to new heights. Imagine juicy, tender ribeye steaks, infused with rich, buttery flavors and enhanced by aromatic herbs. Perfect for a cozy dinner or an impressive gathering, this recipe will have your taste buds singing.

Whether you opt for bone-in or boneless ribeye, this dish is bound to impress. So put on your apron, and let’s get cooking!

Why You’ll Love This Recipe

This Pan-Seared Butter Basted Steak Recipe is a celebration of flavor and technique. Here are some reasons why you’ll fall head over heels for it:

Flavor Explosion: The combination of butter, garlic, and fresh herbs brings out the natural richness of the steak.
Perfectly Cooked: This method ensures a beautifully seared crust while keeping the inside juicy and tender.
Simple Ingredients: With just a few high-quality ingredients, you can create a gourmet meal at home.
Impressive Presentation: A beautifully cooked steak is always a showstopper on any dinner table.

Ingredient List

For this mouthwatering Pan-Seared Butter Basted Steak Recipe, you will need the following ingredients:

2 x 600 grams bone-in ribeye steaks or 2 x 500 grams boneless ribeye steaks
Salt & Pepper, to taste
Olive oil for frying
50 grams Kerrygold salted butter
2 garlic cloves, peeled and bruised (but whole)
1 sprig fresh rosemary
2 sprigs fresh thyme
80 grams Kerrygold salted butter, for basting
1 tsp finely chopped parsley
1 tsp chopped fresh thyme
2 tsp capers, chopped
2 anchovies
1 tsp Dijon mustard
1 tsp garlic powder
A few drops of Worcestershire sauce
1 tsp fresh lemon juice

Tools & Equipment Needed

Before you dive into the cooking process, gather the following tools:

Cast Iron Skillet: Ideal for achieving a perfect sear and retaining heat.
Spatula: To flip and baste the steak effortlessly.
Tongs: For safely handling the hot steaks.
Meat Thermometer: To check the doneness without cutting into the steak.
Cutting Board: For resting the steak after cooking.
Sharp Knife: To slice the steak beautifully for serving.

Directions: Pan-Seared Butter Basted Steak Recipe

Step 1: Prepare the Steaks

Pat the ribeye steaks dry with paper towels. This step is crucial as it helps achieve a nice sear. Season generously with salt and freshly cracked pepper on both sides. Let them sit at room temperature for about 30 minutes before cooking. This ensures even cooking throughout.

Step 2: Heat the Skillet

Place a cast iron skillet over high heat. Allow it to heat up until it’s smoking hot. Add a drizzle of olive oil, swirling it around to coat the bottom of the skillet evenly.

Step 3: Sear the Steaks

Carefully place the seasoned steaks in the hot skillet. Sear for about 4-5 minutes without moving them. This will create a beautiful crust. Use tongs to flip the steaks and sear the other side for another 4-5 minutes.

Step 4: Add Butter and Aromatics

Once both sides are seared, reduce the heat to medium-low. Add 50 grams of Kerrygold salted butter, the bruised garlic cloves, fresh rosemary sprig, and fresh thyme sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and herbs for an additional 2-3 minutes.

Step 5: Check for Doneness

Using a meat thermometer, check the internal temperature of the steaks. For medium-rare, aim for about 130°F (54°C). Adjust your cooking time accordingly if you prefer your steak more or less done.

Step 6: Rest the Steaks

Once cooked to your desired doneness, remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Step 7: Prepare the Herb Butter Sauce

In the same skillet, add the remaining 80 grams of Kerrygold salted butter. Whisk in the finely chopped parsley, chopped fresh thyme, capers, anchovies, Dijon mustard, garlic powder, Worcestershire sauce, and fresh lemon juice. Stir until well combined and heated through.

Step 8: Serve

Slice the rested steaks against the grain and arrange them on serving plates. Drizzle the herb butter sauce generously over the steak, and garnish with extra chopped parsley if desired.

Smart Substitutions

If you want to customize this recipe, consider the following substitutions:

Steak Type: Try using filet mignon or strip steak for a different flavor profile.
Herbs: Fresh sage or oregano can be used instead of thyme and rosemary.
Butter: Use ghee or a plant-based butter alternative for a different taste.
Dijon Mustard: Substitute with whole grain mustard for added texture.

Author’s Commentary

This Pan-Seared Butter Basted Steak Recipe is a labor of love that pays off in delicious flavors. I love how a few simple techniques can elevate a good cut of beef into something truly extraordinary. The butter basting method is one of my favorites, as it not only flavors the steak but also enhances the tenderness. Whether it’s a special occasion or just a weeknight dinner, this recipe never fails to impress. I recommend pairing it with roasted vegetables or a fresh salad for a complete meal.

Storage Pro Tips

Leftover steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid drying it out. To freeze, wrap tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Handy Q&A

What is the best way to check steak doneness without cutting it open?

The best way to check steak doneness is to use a meat thermometer. Insert it into the thickest part of the steak to get an accurate reading.

Can I use a different type of steak for this recipe?

Absolutely! While ribeye is ideal for its marbling and flavor, you can use other cuts like sirloin, T-bone, or filet mignon. Just adjust cooking times based on the thickness and type of steak.

How do I know when the butter is ready for basting?

The butter is ready for basting when it has melted and starts to foam. This indicates that it’s hot enough to infuse the steak with flavor.

Can I make this recipe in advance?

While the steak is best enjoyed fresh, you can prepare the herb butter sauce in advance and store it in the fridge. Reheat gently before serving.

Healthy-ish Favorites

Make It Tonight

This Pan-Seared Butter Basted Steak Recipe is calling your name! Whether it’s date night or a celebratory dinner, this dish is sure to please. With its rich flavors and satisfying texture, you’ll be savoring every bite. So gather your ingredients, fire up that skillet, and enjoy the delightful experience of cooking and indulging in a perfectly basted steak.

Your taste buds will thank you!