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a steak basting in a cast iron pan with bubbling butter, crushed garlic, and thyme sprigs

Butter Basted Steak

Isabel Laessig
Get ready to make the most flavorful steak ever with my guide on how to Butter Baste Steak! Seasoned with aromatic herbs for the perfect crust!
5 from 2 votes
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Cook Time 7 minutes
Total Time 7 minutes
Course Main Course, Sauce
Cuisine American
Servings 1 steak
Calories 422 kcal

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
    all the ingredients for butter basted steak with labels
  • 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
    a steak added to a pan to sear
  • 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
    a freshly seared steak in a pan with garlic and thyme rested on top
  • 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.
    butter being poured over the top of a steak in a cast iron pan
  • 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!
    butter basted steak on a cutting board to be sliced

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

Serving: 1steakCalories: 422kcalCarbohydrates: 5gProtein: 1gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 120mgSodium: 9mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 1502IUVitamin C: 6mgCalcium: 40mgIron: 1mg
Keyword basted steak, basting steak, butter basted steak, how to baste a steak
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