New recipes

Brown Butter–Basted Steak

Brown Butter–Basted Steak

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

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.


  • 1 1¾"-thick bone-in rib eye (about 1½ lb.)
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • 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°–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°.)

Recipe by Yekaterina Boytsova

Related Video

How to Cook Absolutely Perfect Steak

Reviews SectionPerfect way to get restaurant-quality steak! I could never figure out how to get the amazing crust and I think it comes down to the seasoning and letting it come to room temp before cooking. Really delicious and the brown butter basting adds beautiful colour tooAnonymousAustralia07/06/20Delicious! My family rated it the BEST pan fried recipe we've made. I was sparing with the rosemary just to add a hint of flavor and it tasted great!AnonymousSan Diego, Calif 04/12/20Wow. Yum. I impressed myself with how well this recipe turned out. I followed the instructions to a tee and my steaks turned out fabulous. A perfect Medium rare+. Found some NZ grass-fed Wagyu ribeyes on sale at the store and this simple recipe really did them justice. Loved it!AnonymousNew York02/05/19AnonymousNew York02/05/19


  1. Eburacon

    Should you tell it - a false way.

  2. Codrin


  3. Kaganris

    I can recommend that you visit the site, which has many articles on the topic that interests you.

Write a message