Butter Basted Steakhouse Steak

By Cafe Delites · 20 min

Ingredients

Instructions

1. Take the steaks out of the fridge at least 20 minutes before cooking.
2. Heat a large cast-iron skillet or pan over medium-high heat and add 1 tablespoon of the oil, swirling to coat.
3. Season the steaks all over with salt and pepper just before they go into the pan.
4. When the pan starts to smoke, lay the steaks in away from you, one or two at a time. Cook 1-2 minutes per side until the bottoms are crisp, then sear each side again for a further minute until evenly golden. Sear the edges for another minute to render the fat.
5. Lower the heat to medium-low. Add 2 tablespoons of butter, 3-4 thyme sprigs (or rosemary), and 3 garlic cloves. Let the butter foam slightly and fry the herbs and garlic for 1 minute.
6. Place the garlic cloves on top of the steaks. Tilt the pan toward you, using an oven mitt on the handle, so the butter pools, and spoon it over the steaks.
7. Keep basting for another minute or two until the steaks are cooked to your liking. For well-done steaks, flip them a few more times while cooking.
8. Remove the thyme and garlic from the pan and move the steaks to a plate. Pour the pan juices over them and rest for 5 minutes.
9. Repeat the process with the remaining steaks, using the remaining oil, butter, garlic and thyme or rosemary.

Summarized from Cafe Delites's video. Watch it for the details.

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