Learn how to make the perfect butter basted steak with a melt-in-your-mouth center in under 30 minutes with this step-by-step guide. An ideal method for smaller, thinner steaks, this technique ensures a tender, juicy center, crisp, golden edges, and lots of rich, savory flavor.
Butter basted steak is one of the only two techniques you need to create the perfect steak, the other being reverse searing. This method is my go-to for smaller cuts as it allows me to cook the steak evenly, ensuring the outside becomes nice and crisp without drying out the center.
I’ll guide you through how to create steakhouse-quality flavor with simple steps at home. Whether you’re new to cooking steak or just want to refine your technique, I’ve got you covered.
Ingredients and Notes
See the recipe card below for the complete ingredients list and instructions.
- Neutral Oil – Choose a neutral oil with a high smoke point so that it doesn’t burn or impact the flavor of the steak. Avocado oil, grapeseed oil, and canola oil are all great options.
- Salted Butter – This is a key ingredient, adding flavor and preventing the steak from drying out.
- Steak – For the best results, use a smaller, thinner cut of steak like a filet mignon. Thicker cuts are more difficult to cook evenly without burning the crust.
- Salt – Season the steak all over to help it tenderize and create a nice crust. Then, add more salt to taste.
- Garlic – Use a whole head of garlic, and slice it in half horizontally to infuse the steak with flavor.
- Fresh Herbs – Rosemary, sage, and thyme infuse the meat with a vibrant taste that enhances the garlic and creates that steakhouse-inspired flavor.
How to Butter Baste a Steak
This method involves pan-searing a steak in a hot skillet to quickly build a golden crust and then basting it with melted butter and aromatics to add flavor and finish the cooking process.
This method works best for smaller or thinner cuts like filet mignon, where quick cooking helps lock in juices without burning or causing the steak to become dry.
Internal Temperatures for Proper Doneness
Use a meat thermometer to check your steak’s doneness, following the internal temperature guide below for your desired outcome. Remember, the steak will continue to cook slightly as it rests. So, I recommended pulling it from the heat on the lower side of the recommended temperature.
- Rare: 120-135°F (49-57°C)
- Medium Rare: 135-145°F (57-62°C)
- Medium: 145-150°F (62-65°C)
- Well Done: 150+°F (65+°C)
Nick’s Tips for Success
- Skip dry brining. There’s no need to chill the salted steak in the fridge when butter basting. In fact, doing so can actually cause the meat to dry out and become a bit tough.
- Use the right pan. You want to make sure to use a large, heavy-bottomed pan like a stainless steel or cast-iron skillet to promote even cooking and achieve a nice sear.
- Don’t be scared of high heat. This is key to cooking the steak relatively quickly and browning the crust.
- Reposition the steak. After flipping, I like to lift my steak and reposition it over new hot oil for more even cooking.
- Rest the meat. Gordon Ramsay taught me to rest my butter basted steak with the leftover garlic, herbs, and butter poured on top to really allow the flavor to sink into the meat. Even if you don’t do this, it’s crucial to let your steak rest for at least ten minutes before serving. This allows the natural juices to redistribute, ensuring every bite is flavorful and juicy.
Butter Basted Steak Recipe
Equipment
- 1 (12-inch) Stainless Steel Skillet
Ingredients
- 1 tablespoon (13 gram) neutral oil
- 1 (10 ounce) filet mignon
- kosher salt , to taste
- ½ stick (57 gram) salted butter, cold
- 2 large rosemary sprig
- 1 garlic head, cut in half
- 2 large sage sprig
- 6 thyme sprig
Instructions
- Preheat a 12-inch stainless steel skillet over medium heat, and add the oil.1 tablespoon neutral oil
- Season the steak lightly with salt. Once the oil barely begins to shimmer, add the steak.1 filet mignon, kosher salt
- Cook for two to three minutes, moving the steak to a different part of the pan each minute.
- Flip the steak and cook for another two to three minutes, moving the steak to a hotter portion of the pan after one minute. Add the butter, rosemary, garlic (cut side down), sage, and thyme.½ stick salted butter, 2 large rosemary sprig, 1 garlic head, 2 large sage sprig, 6 thyme sprig
- Continuously baste the steak for another two minutes, or until the internal temperature reaches 120°F (49°C) or the desired internal temperature. (See chart below.) If the butter begins to darken too quickly, remove the pan from the heat, and baste continuously while the pan cools slightly. Then, return the pan to the heat as you notice the butter cooling. Repeat this process as needed.
- Remove the pan from the heat and transfer the steak to a cutting board. Let the steak rest for five to ten minutes.
- Transfer to a serving platter, top with a slice of compound butter, and serve warm.
Video
Notes
- Rare: 120-135°F (49-57°C)
- Medium Rare: 135-145°F (57-62°C)
- Medium: 145-150°F (62-65°C)
- Well Done: 150+°F (65+°C)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Frequently Asked Questions
My favorite way to serve this recipe is with a slice of compound butter on top, with a side of mashed potatoes or a baked potato and green beans. However, it pairs well with any sides you like best, such as mac and cheese, fries, or a house salad.
This recipe is best served right away. However, you can wrap leftovers tightly with plastic wrap, followed by aluminum foil, or transfer them to an airtight container. They will keep fresh in the refrigerator for three to four days or in the freezer for up to three months.
To serve, thaw frozen steak in the fridge overnight. Then, reheat it in a skillet with a little butter over medium heat just until warmed through.
It’s great
I made this and it is absolutely amazing I’ve been looking for a good steak recipe like this and this is perfect. Thank you so much!