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There's nothing quite like a succulent and flavorful Butter Basted Steak! Learn how to take your pan-seared steak to the next level with my guide on basting steak, from the aromatics to how to get the perfect crisp crust.
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Basting a Steak
Whether it's for a birthday, family celebration, holiday, or romantic dinner for two, there's nothing like butter basted steak. Just the thought of it makes me hungry! The rich aroma of crispy, woodsy herbs, roasted garlic, and savory steak will have your family ready at the dinner table before they've even been called.
The question is, how do you baste steak? What do you add to the pan to get that mouthwatering aroma, and how do you keep steak from overcooking on one side? That's why I've written this guide!
Trust me! Once you know how to cook steak in a pan, you'll be serving butter basted steak every chance you get. It only takes a few easy ingredients, a cast iron pan, and the self restraint to let the steak rest before it's devoured!
Steak Butter Ingredients
- Unsalted butter
- Fresh thyme
- Garlic
- Fresh rosemary (optional)
- Shallot (optional)
How to Baste a Steak
- Preheat oven to 450°F. Place an oven-proof pan, such as a cast-iron pan, into the oven for 5 minutes while it heats.
- Season steaks with salt and pepper or preferred steak seasoning while the pan heats.
- Carefully remove the skillet using oven mitts and place it on the stove over medium heat. Add steak and sear for 2 minutes on each side, then top with garlic and thyme and place in the oven for 6-7 minutes.
- Remove the pan from the oven and add it back to the stove over low heat.
- Flip the steak and add the butter to the pan. Add rosemary and shallot if using and allow the butter to start to brown.
- Once the butter starts to brown, tilt the pan to collect the fat at the bottom of the pan. Using a metal spoon, scoop up the butter and pour it over the top of the steak.
- Repeat this process of pouring butter over the steak continuously, flipping the steak every 30 seconds to a minute.
- Continue until the meat reaches the desired internal temperature, about 3 minutes. Make sure to check the temperature frequently with a meat thermometer to make sure it doesn't overcook.
- Remove from the heat and let rest 5 minutes. Slice, drizzle with butter and herbs, and enjoy!
Basting Steak on the Stove (no oven)
If you would rather not use your oven, you can baste steak entirely on the stove. To baste steak on the stove:
- Sear steak for 2 minutes on each side with a little oil over medium-high heat to get a nice char. Make sure the pan is very hot before adding the steak.
- Turn the heat down to low. Add butter to the pan and let it melt, then add the whole herb sprigs, garlic cloves, and optional shallot half.
- Once the butter starts to brown, tilt the pan to collect the fat at the bottom of the pan. Using a metal spoon, scoop up the butter and pour it over the top of the steak.
- Repeat this process of pouring butter over the steak continuously, flipping the steak every 30 seconds to a minute.
- Continue this process until the meat reaches the desired internal temperature. Make sure to check the temp frequently to make sure it doesn't overcook.
- Remove from the heat, let rest 5 minutes, then slice, drizzle with butter and herbs, and enjoy!
Tips for Basting Steak
- Use unsalted butter for basting steaks to ensure you have complete control over how salty the dish will end up.
- Don't discard the herbs! Serve the steak alongside crispy, charred herbs to add an extra pop of flavor and crunch. Trust me, there won't be a scrap left on the plate!
- My favorite aromatics for basting are thyme, rosemary, and garlic, but feel free to add half a shallot, sage leaves, and more!
- It's important to keep the steak moving! Baste continuously with hot butter, and flip the steak every 30 seconds to a minute. This will ensure even cooking and a tender center.
- Make sure to pat dry the herbs completely. If they have leftover water on them from rinsing, the water will spatter when it touches the pan.
- Check the temperature of the meat frequently once basting begins. As soon as it's within 5°F of the target temperature, remove it from the heat and let it rest to finish cooking.
Why baste steak?
Every method of cooking steak has its benefits, but why baste steak in a pan? It's all about the incredible crust and depth of flavor.
Basting steaks with butter serves double duty of helping to cook both sides of the steak at once while also repeatedly soaking it in flavorful herbs and butter to let the meat soak up aromatics. This means the meat gets an incredible crunchy crust that infuses with rich butter and herbs!
Because it takes more hands-on time, basted steak is a little more advanced. But don't worry- with my guide, you'll be serving up basted steak so perfect, the next steak night won't come fast enough!
Basted Steak FAQ
When to add butter to steak depends on how you're cooking it! For a pan-seared steak, add the butter after the steak has been seared in oil. Once it's nicely browned, the butter and aromatics can be added to finish off the steak by basting it!
Unsalted butter is the best for basting steak, as the salt should be added to the meat itself before searing. Using salted butter means less control over the saltiness of the dish. And of course, a quality butter will make a difference, too! Irish butter is my favorite for steak with its rich flavor.
Easy Butter Sauces
Looking for some different flavor profiles? Not only are these butter sauces perfect for dipping and pouring over steak, but the seasonings can be added to the basting butter itself for an extra flavor twist!
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📖 Recipe
Butter Basted Steak
Equipment
- cast iron skillet
Ingredients
Steak
- 1 steak I used a large thick-cut ribeye; for thinner steaks, make sure to adjust the time and monitor temperature with a meat thermometer
- salt and pepper to taste I used ½ teaspoon salt and ¼ teaspoon pepper
Butter basting sauce
- 4 Tablespoons Unsalted butter
- 2 cloves Garlic partially crushed
- 2 sprigs Thyme
- 2 sprigs Rosemary (optional)
- ½ Shallot (optional)
Instructions
- Preheat oven to 450°F. Place an oven-proof pan, such as a cast-iron pan, into the oven for 5 minutes while it heats.
- Season steaks with salt and pepper or preferred steak seasoning while the pan heats.salt and pepper to taste
- Carefully remove the skillet using oven mitts and place it on the stove over medium heat. Add steak and sear for 2 minutes on each side, then top with garlic and thyme and place in the oven for 6-7 minutes.1 steak, 2 sprigs Thyme, 2 cloves Garlic
- Remove the pan from the oven and add it back to the stove over low heat. Flip the steak and add the butter to the pan. Add rosemary and shallot if using and allow the butter to start to brown.4 Tablespoons Unsalted butter, 2 sprigs Rosemary, ½ Shallot
- Once the butter starts to brown, tilt the pan to collect the fat at the bottom of the pan. Using a metal spoon, scoop up the butter and pour it over the top of the steak.
- Repeat this process of pouring butter over the steak continuously, flipping the steak every 30 seconds to a minute.
- Continue until the meat reaches the desired internal temperature, about 3 minutes. Make sure to check the temperature frequently with a meat thermometer to make sure it doesn't overcook.
- Remove from the heat and let rest 5 minutes. Slice, drizzle with butter and herbs, and enjoy!
Notes
- Use unsalted butter for basting steaks to ensure you have complete control over how salty the dish will end up.
- Don't discard the herbs! Serve the steak alongside crispy, charred herbs to add an extra pop of flavor and crunch. Trust me, there won't be a scrap left on the plate!
- My favorite aromatics for basting are thyme, rosemary, and garlic, but feel free to add half a shallot, sage leaves, and more!
- It's important to keep the steak moving! Baste continuously with hot butter, and flip the steak every 30 seconds to a minute. This will ensure even cooking and a tender center.
- Make sure to pat dry the herbs completely. If they have leftover water on them from rinsing, the water will spatter when it touches the pan.
- Check the temperature of the meat frequently once basting begins. As soon as it's within 5°F of the target temperature, remove it from the heat and let it rest to finish cooking.
Nutrition
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