Butter-Basted Steaks

Basting the steaks with butter helps create a golden crust, while continuing to cook the steak evenly from the outside.

Butter-Basted Steaks
Makes 2 to 4 servings
  • 2 (1¼-pound) bone-in rib-eye steaks
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons canola oil
  • ¼ cup Smoked Salt and Pepper Butter (recipe follows)
  • 4 sprigs fresh thyme
  • 3 cloves garlic, smashed
  1. Sprinkle both sides of steaks with salt and pepper. Let stand at room temperature for 15 to 20 minutes.
  2. In a large cast-iron skillet, heat oil over high heat. Add steaks; cook until browned, about 5 minutes. Turn steaks; add Smoked Salt and Pepper Butter, thyme, and garlic. Cook, frequently spooning butter mixture over steaks, until desired degree of doneness is reached, 5 to 10 minutes. Remove from heat, and let stand for 10 minutes before slicing.

Smoked Salt and Pepper Butter
Makes about 1 cup
  • 1 cup unsalted butter, softened
  • 2 teaspoons smoked sea salt
  • 1½ teaspoons ground black pepper
  1. In a small bowl, stir together all ingredients until combined. Transfer butter mixture to a sheet of parchment paper. Roll into a tight log, and twist ends to tighten. Wrap in foil, and freeze until solid, about 30 minutes.


Basting the steak with butter adds flavor and also creates a rich, golden crust.


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