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Butter Basting Steak Recipe

A simple and rich butter basting steak recipe made for new cooks. Learn how to get a golden crust, soft center, and deep flavor with garlic, herbs, and warm butter. This beginner-friendly method gives steakhouse results at home with very little work.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 1
Course: Dinner, Main Dish, Steak
Cuisine: American, Home Cooking, Steakhouse Style
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For 1 Steak
  • 1 thick thick steak 1¼–1½ inch Ribeye, strip, or sirloin
  • 3 tbsp butter For basting
  • 2 cloves garlic Smashed, not chopped
  • 2–3 sprigs thyme or rosemary Fresh herbs
  • 1 tsp salt Seasoning
  • 0.5 tsp pepper Seasoning

Equipment

  • 1 Cast iron pan (10–12 inch) Best crust and heat control
  • 1 Tongs For flipping steak
  • 1 Meat thermometer For doneness accuracy
  • 1 spoon For basting butter
  • 1 Cutting board For resting the steak
  • 1 Paper towels To dry the steak

Method
 

Step 1 — Dry the Steak
  1. Pat the steak dry with paper towels to help the crust form.
Step 2 — Season Well
  1. Add salt and pepper on both sides. Let it sit for a minute.
Step 3 — Heat the Pan
  1. Place the pan on high heat until very hot. You want a strong sizzle.
Step 4 — Sear the Steak
  1. Add the steak to the pan. Do not move it. Let the crust form for 2–3 minutes.
Step 5 — Add Butter and Herbs
  1. When the first side browns, add butter, smashed garlic, and herbs to the pan.
Step 6 — Tilt and Baste
  1. Tilt the pan and spoon the hot melted butter over the steak again and again. Baste for 1–2 minutes.
Step 7 — Flip and Finish
  1. Flip the steak. Continue basting until it reaches your desired temperature (120–125°F for medium-rare).
Step 8 — Rest the Steak
  1. Place the steak on a board and rest for 5 minutes so the juices settle.
Step 9 — Serve
  1. Slice or serve whole with the extra butter from the pan.

Notes

  • Butter burns fast—add it only after the steak develops a crust.
  • A dry steak makes better browning.
  • Thick steaks give the best results for basting.
  • You can add lemon zest, chili flakes, or extra herbs for variation.
  • Use the leftover pan butter as sauce.