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Reverse Seared Butter Basted Steak
This is my favorite way to cook a high quality steak. It’s not fast, but it’s worth the time. Perfect this and you’ll be ruined for anything but the absolute best steak house.
I made this as an exercise in minimalist cooking with a fun technique. It can be easily enhanced with more aromatics in the baste, repurposing the butter for a veggie saute, using different lipid combos… million ways to cook a steak!
Notes
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For a deep dive on the reverse sear I highly recommend this article
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Any steak will work but this recipe really shines with a thick and fatty high quality cut
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Butter basting builds a beautiful mahogany crust with lots of flavor and it’s a dramatic show!
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The final butter shower adds a nice sizzle and flash cooks the herbs
Equipment
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Heavy steel or cast iron pan (not non-stick)
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Rimmed baking sheet with nesting cooling rack
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Oven probe thermometer (my favorite)
Ingredients
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Steak
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Kosher Salt
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Butter, half stick
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Optionally, fresh oregano or thyme sprigs
Directions
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Prep
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Liberally dust steak on all sides with kosher salt
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Insert the thermometer probe into the thickest part of the steak
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Nest the cooling rack in the cookie sheet
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Place the steak on the cooling rack
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Warm
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Set oven to 200℉ or as low as it’ll go
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Put the steak in the oven, no need to wait for pre-heating
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Set your thermometer to 114℉ (see the reverse sear article for other temperature options)
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Remove steak from oven when it reaches 114℉, takes about an hour in my oven
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Baste
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Heat saute pan over medium high heat
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Melt butter in pan
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Gently lay steak in pan
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Constantly spoon butter over steak, flipping every 30 seconds
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When steak is rich mahogany on all sides, ~2-4 minutes of basting, return steak to cooling rack in cookie sheet
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Keep remaining butter in pan warm over low heat
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Sizzle
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If using, pile herb sprigs on top of steak
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Let rest for 4 minutes
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Pour remaining hot butter in pan over herbs and steak (expect a super satisfying sizzle)
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Serve!
