How to Make A Pan Seared Butter-Basted Steak?
Cooking a delicious steak at home doesn’t have to be complicated. A simple and easy method for making a delicious gourmet steak right in your own kitchen is pan seared butter-basted steak. This method of cooking steak is quick, flavorful, and easy to prepare. As an added bonus, the butter basting adds richness and flavor that can’t be found in other cooking methods. In this article, we will explore how to properly pan sear butter-basted steak so that you can enjoy a delicious meal right in your very own kitchen.
Before you begin cooking your steak, it’s important to ensure that you are starting with high quality ingredients. The most important step in cooking a perfect steak is selecting the best cut of beef for your desired outcome. For pan searing, you’ll want to choose a tender cut such as sirloin or ribeye steaks. Select steaks that are about 1 inch thick for even cooking and make sure they are at room temperature before you begin cooking them. Once you have selected the steaks, season them generously on both sides using whatever seasoning blend you prefer; salt and pepper typically work well with this method of cooking steak.
Now it’s time to cook! Begin by heating a lightly oiled skillet over medium-high heat until it begins to smoke slightly; an iron skillet works best. Once the skillet is hot enough, add the steaks carefully and reduce the heat to medium-low; flipping every 2 minutes until they reach an internal temperature of 135°F (medium rare) or 145°F (medium). Now comes the fun part—the butter basting! Add 2 tablespoons of butter to the skillet along with two cloves of garlic (minced) or shallots (chopped), reduce the heat even further if needed and spoon some of the melted butter mixture over each side of the steaks while they cook; this helps to keep them moist while adding flavor as well as browning them nicely on each side. When done properly, pan seared buttered-basted steak should be flavorful but tender with a crisp exterior and juicy interior; let rest for 5 minutes before serving for best results.
Cooking pan seared buttered basted steak at home offers many advantages compared to traditional methods of grilling or broiling, including more control over temperature when searing which ensures optimal browning without overcooking; plus there’s no mess from flare ups caused by fat dripping onto fire! Also, because you are only using minimal ingredients such as oil, butter, garlic (or shallot), salt & pepper – it allows you to focus more on developing unique flavor combinations that fit your individual taste preferences than would otherwise be possible by grilling or broiling alone – leading to restaurant quality meals right in your very own kitchen!
Pan Seared Butter-Basted Steak
- 1 lb Steak T-Bone
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3 tbsp butter
- 1/2 tsp olive oil
- Pat and dry steak to remove the extra moist, then season it generously on both sides with salt and pepper.
- Heat a lightly oiled skillet over medium-high heat until it begins to smoke slightly; an iron skillet works best.
- Once the skillet is hot enough, add the steaks carefully and reduce the heat to medium-low; flipping every 2 minutes until they reach an internal temperature of 135°F (medium rare) or 145°F (medium).
- Add 2 tablespoons of butter to the skillet along with two cloves of garlic (crushed), reduce the heat even further if needed and spoon some of the melted butter mixture over each side of the steaks while they cook; this helps to keep them moist while adding flavor as well as browning them nicely on each side.
- When done properly, pan seared buttered-basted steak should be flavorful but tender with a crisp exterior and juicy interior; let rest for 5 minutes before serving for best results.
Frequently Asked Questions
What is a pan seared butter-basted steak?
A pan seared butter-basted steak is a type of steak dish that combines the robust flavor of a seared cut of beef with the richness of melted butter. This method of cooking steak originates from French cuisine, where it has long been used to produce delicious results. When preparing a pan seared butter-basted steak, the chef first heats up a skillet and adds butter to it. The steak is then placed in the hot skillet, allowing it to sear and take on the flavor of the butter. Once this is done, more butter is added to create basting liquid, which helps keep the steak moist as it cooks. The result is an incredibly juicy and tender piece of meat filled with flavor and deliciously crisp on the outside. Pan searing and basting are two classic cooking techniques that come together to create this sumptuous dish, making it perfect for any special occasion or gathering.
What are some of the best pan seared butter-basted steak tips and tricks?
Cooking the perfect steak can be an intimidating endeavor, but with the right tips and tricks you can master the art of pan searing butter-basted steak. With an understanding of the techniques, ingredients and equipment needed, you’ll be able to create tender, juicy steak with a deep and flavorful crust. The key is to properly season your steak and use high heat to sear the outside while keeping the center pink. You should also keep in mind a few helpful tips for butter basting; for instance, it’s important to use butter that has been melted prior to adding it to or brushing it over your steak. Additionally, you’ll need to ensure that your pan is extremely hot before adding your steak so that you get a nice caramelization on both sides. Finally, don’t forget about resting times after removing your steak from the pan; this will help ensure that all of the juices are retained within the meat. With these tips and tricks in mind, you will be sure to enjoy a delicious meal every time!
What kind of steak should I use for pan searing?
One of the most important decisions a cook can make when preparing steak is deciding what cut to use. As there are many different types of steak, selecting the right one can be the difference between a delicious meal and an unappetizing disappointment. When pan searing steak, it is important to consider factors such as flavor profile, texture and fat content. The best steaks for pan searing tend to be cuts that have a good amount of fat marbling and are not too thin or thick. This includes cuts such as ribeyes, New York strips and filet mignon. These steaks will benefit from the intense heat and provide plenty of flavor with each bite. Additionally, these cuts need minimal seasoning as the fat will offer plenty of savory flavor. Cooking these steaks correctly will result in a juicy steak with a crispy exterior that would make any food connoisseur proud!