Butter-Basted Steak
A deeply caramelized crust gives way to a glossy, herb-infused butter that finishes the steak with rich, savory bloom; the pan-baste melts the flavors into every bite. This technique transforms a simple steak into a restaurant-style centerpiece with straightforward home-kitchen steps.
2 ribeye steak, 1 to 1.5-inch thick, room temperature
1 ½ tsp kosher salt
1 tsp black pepper, freshly ground
1 tbsp vegetable oil
4 tbsp unsalted butter, cut into tablespoons
4 clove garlic, crushed with the side of a knife
4 sprig fresh thyme
2 sprig fresh rosemary
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Banana Pudding
Creamy homemade vanilla custard layered with sliced bananas and crisp vanilla wafers, finished with lightly sweetened whipped cream. Simple techniques—stovetop custard and whipped cream—make this comforting American classic sing.
Chili Con Carne
Hearty, slow-simmered beef chili with a smoky-spiced tomato base that develops depth as it cooks; a comforting, crowd-friendly bowl that balances meat, beans, and bold aromatics.
Lobster Roll
Sweet cold lobster tossed in a bright, lemony mayo and piled into butter-toasted split rolls for a perfect contrast of creamy, tender seafood and crisp, golden bread.