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A foolproof restaurant-style method to achieve a perfect crust and juicy interior using the butter-basting technique. This recipe focuses on simple rules and high-quality ingredients to elevate any thick cut of beef.
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Temper the steak to room temperature and pat it dry. → Season heavily and sear in a very hot pan with oil. → Flip the steak and add butter, garlic, and thyme. → Baste the steak with the flavored butter until cooked. → Rest for 5-8 minutes before serving.
Temper the steak to room temperature and pat it dry. → Season heavily and sear in a very hot pan with oil. → Flip the steak and add butter, garlic, and thyme. → Baste the steak with the flavored butter until cooked. → Rest for 5-8 minutes before serving.
A foolproof restaurant-style method to achieve a perfect crust and juicy interior using the butter-basting technique. This recipe focuses on simple rules and high-quality ingredients to elevate any thick cut of beef.
Choose a steak that is at least 1.5 to 2 inches thick to ensure you don't overcook the inside before the outside develops a proper crust.
Remove the steak from the refrigerator and let it sit until it reaches room temperature (tempering). This is crucial for an even cook and a crispy exterior.
Heat a medium to large skillet (cast iron preferred) over medium-high heat and add 2 tablespoons of high smoke point oil.
Pat the room-temperature steak completely dry with paper towels, then season both sides generously with Kosher salt and black pepper.
Place the steak in the ripping hot pan. Sear for 2-3 minutes per side until a dark brown crust forms.
Thickness matters: A thin steak will overcook before it browns properly.
Don't skip tempering: Cold meat causes the pan temperature to drop and prevents a good crust.
Use high smoke point oil: Avoid butter or olive oil for the initial sear as they will burn.
Basting is key: The butter-basting step adds immense flavor and helps cook the steak evenly.
Always rest the meat: Slicing too early will cause all the juices to run out, leaving the steak dry.
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