Pan Seared Butter-Basted Steak
11-1/4 inch thick steak (ribeye, striploin or T-bone)
1 tablespoonvegetable oil
2 tablespoonsunsalted butter
1sprig fresh thyme or rosemary
- Remove the steak from refrigeration and pat it dry. Allow it to come to room temperature, about 10-15 minutes. Heat a cast iron skillet to high.
- When the pan it hot, season both sides of the steak.
- Drizzle a little vegetable oil into the pan and place the steak into the pan.
- Place the butter in the pan and allow it to melt and bubble. Add in the herbs.
- When the seared side of the steak has a nice golden crust, flip the steak. While the steak is cooking, baste it with the butter. Continue to baste the steak until the flipped side has a golden crust.
- Using a meat thermometer, check the temperature of the steak. Cook until an internal temperature of 120 f. for medium rare. If the steak needs more time, leave in the pan and continue to baste with the butter.
- When the steak is at the proper temperature, remove and allow to rest for 5 minutes before slicing.