How to Cook Steak (Butter Basted Pan-Seared Steak)

4.83 from 89 votes

How to Cook Steak (Butter Basted Pan-Seared Steak)

Learning How to Cook Steak is so easy! In this post, I'll share with you all my tips and tricks (plus things to avoid) for cooking mouthwatering Butter Basted Pan-Seared steaks.

Prep Time5

Cook Time8

hands off time45

Total Time13

Servings: steak

Calories: 2863kcal

Chef: Jessica Randhawa

Ingredients

▢ 1 (1.5-2) pound Steak (Porterhouse, Ribeye, or New York Strip (see notes)) - bone-in, at least 1 1/2-inches thick
▢ 2 teaspoon extra virgin olive oil
▢ Kosher salt and freshly ground black pepper - to season
▢ 3 tablespoon canola or vegetable oil or avocado oil
▢ 4 tablespoon unsalted butter
▢ 3 cloves garlic - minced (optional)
▢ Fresh parsley - to garnish

Instructions

Bring your steak to room temperature before adding cooking (about 30 minutes). If you plan to spend good money on a delicious steak, it only makes sense that it be cooked properly from the start, right?
Rub your steak with extra virgin olive oil, but cook it in oil with a higher smoke point like canola oil or avocado oil.
As your steak comes to room temperature, gather any additional ingredients and tools and get them ready. You’ll need oil, butter, minced garlic (if using), large skillet, a spoon, tongs, and your meat thermometer.
Place a large heavy-bottomed skillet over high heat. Allow your skillet to get nice and hot for a minute or so before adding the oil. Allow the oil to get hot before adding the steak. Add your steak to the skillet and allow the first side to cook for 1 minute undisturbed.
After one minute use your tongs to carefully flip your steak. Allow the other side to cook for 1 minute, undisturbed. Then flip again.
Now, assuming you are right-handed (if you are left-handed, it will be the opposite), take the handle of your skillet in your left hand and tilt the pan just slightly. In your right hand use a spoon to collect and baste the top of the steak with hot oil. Baste everywhere, but focus more on the New York Strip side as that has a higher fat content. Continue for 1 minute then flip. Repeat this same process for 1 minute on the other side.
By this point, your steak has been cooking for 4 minutes total (2 minutes on each side). Check the internal temperature of your steak with your digital meat thermometer.
Add the butter.
Continue flipping (every 30-60 seconds) and basting with butter. After 1-2 minutes more, add the garlic and check the internal temperature of your steak again (in the tenderloin side of your steak).
Continue until the thickest part of the tenderloin side registers 120-125 degrees F (49-52 degrees C) for a medium-rare steak or 130 degrees F. (54 degrees C) for medium.
Immediately transfer steak to a large plate or cutting board and allow it to rest for at least 5 minutes. Serve with pan drippings and garnished with fresh chopped parsley, if desired. Enjoy!

Notes

The best steak for this recipe would include the Porterhouse (T-Bone), New York Strip (Top Sirloin), or Ribeye.
Bring your steak to room temperature before cooking.
Tools needed for this recipe include a solid, heavy-bottomed skillet (I love my cast iron skillet), kitchen tongs, and a digital meat thermometer.
This recipe is best for very large thick steaks approximately 1.5-2 pounds (24-32 ounces).
If you plan to add minced garlic, add it in the last minute of cooking to prevent burning.
Optional- toss in 1-2 sprigs of fresh rosemary or fresh thyme with the oil and butter as the steak cooks for extra yummy garlic, herb, butter sauce.

Originally published March 9, 2019

Nutrition

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