Description
This Herb Butter Basted Cast Iron Steak recipe delivers a perfectly seared, tender, and flavorful steak cooked with fresh herbs and garlic. Using a cast iron skillet and a butter basting technique enhances the steak's juicy texture and enriches its savory taste, ideal for steak lovers looking for a classic stovetop method to achieve restaurant-quality results at home.
Ingredients
Steak and Seasonings
- One 1 ½ – 2-inch steak of choice (ribeye, New York Strip, T-bone, etc.)
- Kosher salt (about 1 teaspoon per pound of steak)
- Ground black pepper, to taste
Cooking Fats and Herbs
- 1-2 tablespoons avocado oil (or other high smoke point oil)
- 2 tablespoons unsalted butter, diced into small cubes
- 2 cloves garlic, smashed open
- 2 sprigs fresh rosemary
- 8-10 sprigs fresh thyme
Instructions
- Steak prep: At least 2 hours before cooking (or up to 2 days), score the fat cap if present with a paring knife. Season all sides liberally with kosher salt (about 1 teaspoon per pound). Wrap loosely in paper towel, place on a rack over a rimmed baking sheet, and refrigerate in the coldest part of your fridge. Remove 30 minutes before cooking to bring to room temperature.
- Preheat the cast iron: Place a 12-inch cast iron skillet over high heat and preheat for 5-7 minutes until very hot. Meanwhile, pat the steak dry thoroughly with paper towel. Season with ground black pepper to your liking.
- Sear the steak using frequent-turning method: If the steak has a fat cap, start by rendering it upright in the skillet for 2-3 minutes until golden brown. Remove and set aside momentarily. Add avocado oil to coat the skillet bottom and wait until smoking. Sear the steak on one side for 30 seconds, then flip to the opposite side for 30 seconds. Continue flipping every 30 seconds for a total of 5 minutes for medium-rare doneness.
- Baste the steak: After the last flip, reduce heat to low. Add butter, garlic, rosemary, and thyme to the skillet. Tilt skillet towards you so butter pools at the bottom edge. Using a large spoon, baste the butter repeatedly over the steak for 30 seconds to infuse flavor and moisture.
- Rest the steak: Transfer steak to a plate and let it rest for 10-15 minutes to redistribute juices and maximize tenderness.
- Carve and serve: Remove the steak from the bone if bone-in. Slice against the grain into 1/4-inch thick strips. Serve immediately topped with flaky sea salt and spooned browned butter from the pan or your favorite steak sauce like chimichurri.
Notes
- Score the fat cap to render and crisp it better during cooking.
- Sous vide or reverse sear techniques can be used as alternatives but the basting method is key for flavor.
- Use a high smoke point oil like avocado to prevent burning during searing.
- Resting the steak after cooking is essential to keep it juicy.
- Adjust cooking time for desired doneness (5 minutes total is for medium rare).
- Fresh herbs like rosemary and thyme add aromatic depth during basting.
- Prep Time: 2 hours 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
