BUTTER-BASTED STEAK
INGREDIENTS
-
1 large bone-in T-bone or ribeye steak (see note)
-
Kosher salt and freshly ground black pepper
-
1/4 cup (60ml) vegetable or canola oil
-
3 tablespoons (45g) unsalted butter
METHOD
-
Pat your steak dry — be very thorough. Season liberally with salt and pepper on all surfaces of the steak. Allow to rest on a cooling rack in a sheet pan for at least 1 hour or up to 24 hours (uncovered) in your fridge.
-
In a 10-inch or 12-inch cast iron skillet, heat oil on high until just your start to see a small amount of smoke. Add your steak and cook until a beautiful crust begins to form — about 5 minutes. Note: Flipping your steak is ok! This will ensure more even cooking.
-
Add butter to the skillet and, using a large spoon, begin basting the steak on all sides. Continue to flip your steak and repeat basting. With a towel or pan holder, tilt your skillet from the handle to pool the butter. This will help prevent the butter from getting too dark and avoid burning.
-
Continue flipping and basting. With a thermometer, insert into the thickest portion of your steak. You'll want to cook until you see 130ºF maximum for medium-rare. The whole cooking and basting process should only take 10 minutes total.
-
Transfer your steak to a cutting board and allow to rest for 10 additional minutes. Carve against the grain of the meat and serve. Enjoy!
Blog posts
STRAWBERRY COBBLER WITH BLACK PEPPER-CORNMEAL BISCUIT
Finally! Spring brings strawberry season, and we’d be lying if we said we haven’t been waiting all winter to pluck a few pieces of fruit from the garden and, eventually, bake the excess into turnovers, cobblers, and pies. This recipe from Milk Glass Pie’s Keia Mastrianni has all the charm of her Southern home in North Carolina, and best of all, captures that sweet, so-needed feeling of warmer days ahead.
CHICKEN AND DUMPLINGS
The shoulder season has us craving both spring chicken and lingering winter comforts, from slow-cooked foods to sweatpants. Nashville chef Sean Brock’s “last meal,” which he claims this dish would be, serves up both. The one-pot Southern classic features a recipe that has been in the Brock family for generations, made by both his mother and grandmother, and now featured on the menu at Audrey.
VIETNAMESE-STYLE WHOLE FISH
This is a complex recipe. But John Tesar doesn’t take shortcuts. His Texas restaurants pride themselves on prized pieces of protein, as showcased in this Vietnamese-inspired celebration of local seafood. Save it for next year’s Feast of the Seven Fishes—or consider it the courageous start of 2023.
Shop All Cookware
Got this recipe from a friend? Sign up below so you never miss a recipe.
