Pan Seared Butter Basted Thick Cut Steak

Ingredients:

• 1 (1.5 to 2-inch thick) steak, such as ribeye, strip, or filet mignon (about 16-20 oz)
• Salt and freshly ground black pepper
• 2 tablespoons neutral oil (like canola or vegetable oil)
• 3 tablespoons unsalted butter
• 3-4 garlic cloves, smashed
• 2-3 sprigs fresh thyme (or rosemary)
• 1 sprig of fresh rosemary (optional)
• 1 tablespoon olive oil (optional, for basting)
• Fresh lemon slices (optional, for serving)

Instructions:

Step 1: Season the Steak

1. Take the steak out of the fridge about 30-45 minutes before cooking to bring it to room temperature.
2. Generously season both sides of the steak with salt and freshly ground black pepper. Pat the seasoning into the steak for good adhesion.

Step 2: Heat the Pan

1. Heat a large cast-iron skillet over medium-high heat until it’s very hot. Add the neutral oil and swirl to coat the bottom of the pan.
2. The pan should be hot enough that the oil shimmers but doesn’t smoke excessively.

Step 3: Sear the Steak

1. Carefully place the steak into the hot pan and let it sear without moving it for 3-4 minutes, or until a deep brown crust forms.
2. Flip the steak and sear the other side for another 3-4 minutes. For a thicker steak, make sure to also sear the sides by holding the steak upright with tongs for 1-2 minutes on each edge.

Step 4: Add Butter, Garlic, and Herbs

1. Once both sides have a nice sear, reduce the heat to medium. Add the butter, garlic, and thyme (or rosemary) to the pan.
2. As the butter melts, tilt the pan slightly and use a spoon to baste the steak continuously with the hot butter. Baste for 2-3 minutes to infuse the steak with rich, garlicky, herbaceous flavor.

Step 5: Check for Doneness

1. Use a meat thermometer to check the internal temperature for your preferred doneness:
   • Rare: 120°F (49°C)
   • Medium-rare: 130°F (54°C)
   • Medium: 140°F (60°C)
   • Medium-well: 150°F (66°C)
   • Well-done: 160°F (71°C)
2. Remove the steak from the pan when it’s about 5°F below your target temperature, as it will continue to cook while resting.

Step 6: Rest the Steak

1. Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Step 7: Slice and Serve

1. Slice the steak against the grain and serve. Optionally, drizzle any remaining butter and pan juices over the steak for extra flavor. Serve with fresh lemon slices for a hint of acidity if desired.

Tips:

• Room Temperature Steak: Letting the steak sit at room temperature before cooking ensures more even cooking.
• Butter Basting: Constantly basting with butter keeps the steak moist and adds depth of flavor.
• Resting Time: Don’t skip resting the steak; this step is key to keeping the meat juicy.
• Herb Options: Use thyme, rosemary, or even sage for flavor variations.

Cooking Time:

• Prep Time: 10 minutes (plus 30-45 minutes to bring steak to room temperature)
• Cook Time: 10-12 minutes
• Total Time: 20-25 minutes

Nutritional Information (per serving, for a 16-oz steak):

• Calories: ~850 kcal
• Protein: ~60g
• Fat: ~65g
• Carbohydrates: ~1g
• Fiber: 0g

This Pan-Seared, Butter-Basted Thick-Cut Steak is a restaurant-quality meal made easily at home. The rich, garlicky butter basting adds an incredible depth of flavor, making it perfect for a special dinner!