Go Back
–+ servings
Two pieces of cut steak on a plate topped with butter and herbs.
Print Recipe
5 from 1 vote

Butter Basted Steak Recipe

Learn how to make butter basted steak like a pro, achieving a crisp, golden crust and a flavorful, juicy center!
Prep Time5 minutes
Cook Time8 minutes
Resting Time10 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Keyword: butter basted steak, how to butter baste a steak
Servings: 1 serving

Equipment

  • 1 (12-inch) Stainless Steel Skillet

Ingredients

  • 1 tablespoon neutral oil
  • 1 filet mignon
  • kosher salt to taste
  • ½ stick salted butter cold
  • 2 large rosemary sprig
  • 1 garlic head cut in half
  • 2 large sage sprig
  • 6 thyme sprig
US Customary - Metric

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

Cooking Guide: 
  • 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)
Storage: Leftover steak will keep fresh in an airtight container in the refrigerator for three to four days or in the freezer for up to three months. 

Nutrition

Serving: 1serving | Calories: 578kcal | Carbohydrates: 11g | Protein: 3g | Fat: 60g | Saturated Fat: 30g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 369mg | Potassium: 168mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 1706IU | Vitamin C: 18mg | Calcium: 96mg | Iron: 2mg