Brown Butter–Basted Steak
Brown Butter–Basted Steak is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSeason 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.