Description
Butter-Basted Cast Iron Steak is easy. Get a rich, flavorful sear on your steak every time with my simple method. It’s a game-changer for weeknights!
Ingredients
- Main Ingredients:
- Steak (Ribeye or New York Strip, 1.5-inch thick)
- Avocado Oil (or other high smoke point oil)
- Unsalted Butter (4 tablespoons)
- Fresh Aromatics & Seasoning:
- Garlic (4 cloves, smashed)
- Fresh Rosemary (2 sprigs)
- Fresh Thyme (2 sprigs)
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- Finishing Touches:
- Flaky Sea Salt (for finishing)
Instructions
- Prep Your Steak for the Best Sear:: First things first, take your steak out of the fridge about 30-45 minutes before you plan to cook. This is a game-changer, trust me. It helps the steak cook more evenly. Pat it super dry with paper towels—and I mean *super* dry. Moisture is the enemy of a good sear, and a good sear is what we’re after for this butter-basted cast iron steak. Then, season both sides generously with kosher salt and freshly ground black pepper. Don’t be shy here; it’s what builds that incredible crust.
- Heat That Cast Iron Pan:: Place your cast iron skillet over medium-high heat. Let it get screaming hot. Seriously, you want it to just barely start smoking. This usually takes about 5-7 minutes. I’ve definitely rushed this step before, and the result was a lackluster sear, which is just sad. Once it’s hot, add a tablespoon or two of avocado oil. Swirl it around to coat the bottom. You should see a slight shimmer and maybe a wisp of smoke—that’s your cue!
- Sear the First Side of Your Steak:: Carefully place the seasoned steak into the hot skillet. You should hear that satisfying sizzle immediately! Don’t touch it, don’t move it, just let it do its thing for 2-3 minutes. This is where the magic happens, creating that beautiful, deep brown crust. I often peek too early, but resist the urge! This initial sear is crucial for developing flavor and texture in your butter-basted cast iron steak.
- Flip and Start the Butter Baste:: Flip the steak. Now, immediately add the butter, smashed garlic cloves, and sprigs of rosemary and thyme to the pan. The butter should melt and foam right away. Tilt the pan slightly and, using a spoon, continuously baste the melted, herb-infused butter over the top of the steak. Keep basting for another 2-3 minutes, making sure to get all those aromatic juices onto the meat. This basting technique is the secret to a truly succulent and flavorful butter-basted cast iron steak.
- Continue Basting for Doneness:: Continue flipping the steak every minute or so, basting constantly. This helps create an even crust and ensures the steak cooks through without overcooking the exterior. For a medium-rare steak (my personal preference!), aim for an internal temperature of 130-135°F. Use a meat thermometer—it’s your best friend here. I once tried to eyeball it and ended up with a slightly overdone steak, which, honestly, was a bit of a bummer. Keep basting until it’s just right!
- Rest Your Steak and Serve:: Once your steak reaches your desired doneness, immediately remove it from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 5-10 minutes. This resting period is *so* important; it allows the juices to redistribute throughout the meat, resulting in a much more tender and juicy steak. Slice against the grain, sprinkle with flaky sea salt, and serve immediately. It’s truly a thing of beauty!