Butter-basted & Pan-seared Steak

Although there’s absolutely nothing like a well-grilled steak in the summer when the weather is crabby, a pan-seared ribeye steak can be just as good, if not better.

Today you’ll be needing a cast iron, stainless steel’s big brother back from near extinction. These big Johnnies are low maintenance, sturdy enough to handle any heat, and allow for a perfectly even golden crust to form and accentuate your meat’s wonderful flavors. Your meat should be larger and thicker (1.5 inches) cut of meat …..That’s what she said…. with a decent marbling to create the best contrast between the crust on the outside and the tender meat inside. Fat is your friend. Now that we’re ready to cook the best pan-seared steak be sure to,

• Let the meat warm up, and by that, we mean to bring it to room temperature before adding it to the skillet.
• Make it tasty by seasoning your meat with kosher salt and freshly ground black pepper.
• Make it hot. Don’t add your steak to a warm, wimpy skillet. You want a sizzling hot skillet.
• Remember not to stab your steak, and instead of a fork, use tongs to flip it. Every time your meat gets stroked, squeezed, or punctured it releases all its delicious juices.
• Right before your meat is about to finish cooking, baste it with garlic-flavored butter to deepen the crust on the outside, and as it rapidly melts, impart an extra richness, unctuousness, and savory umami to your steak.
• Let your steak rest before slicing, not that it needs a break from all the handling, but the pause allows the juices to lock in rather than come gushing out with the first slice.

Further, complement your cooking with our recipe and compliment us for keeping it PG13 for the most part despite all the perfect opportunities.