Brown Butter Basted Steak Recipes

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BROWN BUTTER-BASTED STEAK



Brown Butter-Basted Steak image

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep-butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

Provided by Kat Boytsova

Categories     Bon Appétit     Dinner     Beef     Steak     Butter     Rosemary     Garlic     Father's Day

Yield 2 servings

Number Of Ingredients 7

1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)
Kosher salt, freshly ground pepper
2 tsp. vegetable oil
3 Tbsp. unsalted butter
2 sprigs rosemary
2 garlic cloves, crushed
Flaky sea salt

Steps:

  • Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
  • Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F-125°F for medium-rare), 8-10 minutes.
  • Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F-130°F.)
  • Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.

GARLIC-BUTTER STEAK



Garlic-Butter Steak image

This quick-and-easy skillet entree is definitely restaurant-quality and sure to become a staple at your house, too! -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 7

2 tablespoons butter, softened, divided
1 teaspoon minced fresh parsley
1/2 teaspoon minced garlic
1/4 teaspoon reduced-sodium soy sauce
1 beef flat iron steak or boneless top sirloin steak (3/4 pound)
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.

Nutrition Facts : Calories 316 calories, Fat 20g fat (10g saturated fat), Cholesterol 124mg cholesterol, Sodium 337mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 32g protein.

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2018-03-20 How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually …
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  • Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°–125° for medium-rare), 8–10 minutes.
  • Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°–130°.)
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