Butter basted steak is the diner technique that anyone can master at home: a hard sear in a smoking hot skillet, followed by a flood of foaming garlic and thyme butter spooned over the meat as it finishes cooking.
You only need a boneless ribeye, a few tablespoons of butter, garlic and fresh herbs, and the whole thing takes about 10 minutes at the stove. The result is a deep brown crust, a juicy pink center and a built in sauce that you spoon right over the plate.
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Why This Butter Basted Steak Recipe Works
A very hot pan creates the Maillard reaction on the surface of the steak, which is where the deep browned, roasted flavor comes from. Patting the meat dry first lets that crust form quickly instead of steaming away.
Adding butter only after the first side is seared keeps the butter from burning at high heat. Once it melts, garlic and thyme infuse it with flavor that you spoon back over the steak again and again.
Basting also cooks the top of the steak gently from above while the bottom sears, which means even doneness without needing the oven. Resting at the end lets the juices redistribute.
Ingredients for Butter Basted Steak
- 2 boneless ribeye steaks, about 1 inch thick and 10 oz each
- 1 tbsp vegetable oil
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 5 tbsp unsalted butter, cut into 1/2 inch cubes
- 6 sprigs fresh thyme (or 3 sprigs rosemary)
- 5 cloves garlic, peeled and smashed
Ribeye steak. Well marbled ribeye, or a scotch fillet, gives rich flavor. Choose steaks about 1 inch thick so the center stays pink while the outside browns.
Vegetable oil. A neutral oil with a high smoke point handles the very hot sear. Save the butter for later so it does not burn.
Unsalted butter. Cold butter cut into small cubes melts evenly and keeps the pan from getting too hot. Unsalted lets you control the seasoning.
Garlic. Smash the cloves with the flat of a knife so they release flavor but do not burn as quickly as minced garlic.
Thyme or rosemary. Woody herbs hold up to the hot butter and perfume the steak. Use whole sprigs so you can lift them out afterward.
How to Make Butter Basted Steak
1. Bring the steaks to room temperature. Take the steaks out of the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels.
2. Heat the skillet. Heat the oil in a heavy skillet over high heat until very hot and just starting to smoke.
3. Season and sear. Season both sides with the salt and pepper, then lay the steaks in the pan. Sear for 2 to 2 1/2 minutes without moving until a golden crust forms, then flip.
4. Add the butter and aromatics. After 1 minute on the second side, push the steaks to one side and add the butter, garlic and thyme.
5. Baste. As soon as the butter melts and foams, tilt the pan and spoon the butter over the steaks continuously until they are cooked as you like. This takes about 2 minutes for medium rare, while the USDA safe minimum is 145 degrees F.
6. Rest. Move the steaks to a plate, cover loosely with foil and rest for 5 to 10 minutes.
7. Serve. Spoon the garlic butter from the pan over the steaks and serve.
How to Serve Butter Basted Steak
Serve the steaks whole or sliced against the grain, with the garlic butter spooned over the top. Crisp air fryer asparagus and a fresh Italian house salad lighten the plate. For a bigger dinner, add sheet pan sausage and potatoes on the side and a basket of honey butter dinner rolls for dipping in the pan juices.
How to Store and Reheat Butter Basted Steak
Refrigerate leftover steak in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a spoonful of the garlic butter, just until warm, or slice it cold for salads and sandwiches. Reheated steak should reach 165 degrees F for food safety, although it will be more done than when it was fresh. Freezing is possible for up to 2 months, but the texture is ideal when eaten fresh.
Tips and Variations for Butter Basted Steak
Dry the surface. Moisture is the enemy of browning, so pat both sides until the meat feels tacky.
Use a heavy pan. Cast iron or heavy stainless steel holds heat when the cold steak hits the pan.
Do not move the steak. Leave it alone for the full sear time so a crust can form.
Open a window. High heat creates smoke, so turn on the exhaust fan before you begin.
Baste continuously. Tilt the pan and spoon the butter over the top rather than letting it sit. This cooks the top evenly.
Use a thermometer. The USDA safe minimum is 145 degrees F. A thermometer helps you choose the doneness you prefer.
Rest the meat. Cover loosely with foil and rest for 5 to 10 minutes before slicing so the juices stay inside.
Handle beef safely. Keep raw beef cold until cooking, wash your hands and surfaces afterward, and read the general guidance from the FDA on safe handling.
Frequently Asked Questions About Butter Basted Steak
What does butter basted steak mean?
It means spooning hot, foaming butter over the steak as it cooks in a pan. The butter carries the flavor of garlic and herbs onto the meat and helps it cook evenly.
What is the ideal when cut for butter basted steak?
Ribeye and scotch fillet are ideal because their marbling keeps the meat juicy. New York strip and filet mignon also work well.
Can I make butter basted steak in a nonstick pan?
It is better to use cast iron or stainless steel, because nonstick pans should not be heated until smoking. Heavy pans also brown more deeply.
How long do I rest the steak?
Rest it for 5 to 10 minutes under loose foil so the juices settle.
Can I use salted butter?
Yes, but cut the salt on the steak to 1/2 tsp because salted butter adds sodium.
Pan Seared Butter Basted Steak
Equipment
- Heavy skillet
- Tongs
- Large spoon
- Meat thermometer
Ingredients
Main Ingredients
- 2 boneless ribeye steaks about 1 inch thick and 10 oz each
- 1 tbsp vegetable oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- 5 tbsp unsalted butter cut into 1/2 inch cubes
- 6 fresh thyme sprigs or 3 sprigs rosemary
- 5 cloves garlic peeled and smashed
Instructions
Cooking
- Temper. Rest the steaks at room temperature for 30 minutes and dry them well.
- Sear. Season and cook in very hot oil for 2 to 2 1/2 minutes, then flip.
- Butter. After 1 minute, add the butter, garlic and thyme to the pan.
- Baste. Tilt the pan and spoon the melted butter over the steaks for about 2 minutes for medium rare. The USDA safe minimum is 145 degrees F.
- Rest. Cover loosely and rest for 5 to 10 minutes, then spoon the garlic butter over the top.
