Butter Basted Steak
Directions
- 1Salt the 1.5 to 2 inch thick steak the day before.
- 2Salt the 1.5 to 2 inch thick steak the day before.
- 3Salt the 1.5 to 2 inch thick steak the day before.
- 4Prepare herbs and garlic.
- 5Prepare herbs and garlic.
- 6Prepare herbs and garlic.
- 7Heat the cast iron pan and add oil.
- 8Heat the cast iron pan and add oil.
- 9Heat the cast iron pan and add oil.
- 10Sear the steak and flip frequently until a crust forms.
- 11Sear the steak and flip frequently until a crust forms.
- 12Sear the steak and flip frequently until a crust forms.
- 13Add butter and slightly turn down the heat.
- 14Add butter and slightly turn down the heat.
- 15Add butter and slightly turn down the heat.
- 16Add herbs and garlic; baste until the butter is bubbling but not burning.
- 17Add herbs and garlic; baste until the butter is bubbling but not burning.
- 18Add herbs and garlic; baste until the butter is bubbling but not burning.
- 19Pull steak at 115F internal temperature.
- 20Pull steak at 115F internal temperature.
- 21Pull steak at 115F internal temperature.
- 22Let it rest for 10 minutes on a rack.
- 23Let it rest for 10 minutes on a rack.
- 24Let it rest for 10 minutes on a rack.
- 25Reheat the butter and pour over the steak to awaken the crust.
- 26Reheat the butter and pour over the steak to awaken the crust.
- 27Reheat the butter and pour over the steak to awaken the crust.
- 28Slice and serve.
- 29Slice and serve.
- 30Slice and serve.
Ingredients
- 1 piece steak
- 1 piece steak
- 1 piece steak
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 sprig rosemary
- 1 sprig rosemary
- 1 sprig rosemary
- 1 head garlic
- 1 head garlic
- 1 head garlic
- 1 tablespoon oil
- 1 tablespoon oil
- 1 tablespoon oil
- 0.5 stick Challenge butter
- 0.5 stick Challenge butter
- 0.5 stick Challenge butter
Equipment
cast iron pantongskitchen scalecutting boardknife