Butter Basted Steak is a classic culinary technique that doesn’t take schooling to master but looks super fancy and you can do so much with it. The key is a screaming hot skillet and an oil with a high smoke point (grapeseed and avocado are favorites). Classically, this is done with a simply seasoned steak and classic French herbs, but I wanted to do a Tex-Mex twist with it. The nice thing about preparing steak this way is that you can control the heat better than on a grill and you get a uniform crust without the risk of the harsh flame char you can get from grill flare ups.
The key to this method is getting a steak that is not too thick (1.25 inch is ideal), you want the steak to cook to a perfect medium-rare in the pan. Putting steak in the oven can dry it out and, honestly, gives it a rather unappealing greyish color.
Tip: Selecting a Steak – Marbling
When selecting a steak like NY Strip or Ribeye you want to be on the lookout for the marbling. Unlike Filet, these cuts should have a good amount of fat mixed in with the muscle tissue, the “marbling.” This fat will cook down and release a lot of flavor. Avoid thick fat caps on the outside as this will just be tough and inedible, so ask the butcher to remove it. Ideally, the steak should also be about 1-1.25 inches thick. This allows you to sear the steak and perfectly cook the inside in one shot.
Butter Basted Skillet Steak
- 1 Lb Steak NY Strip or Ribeye
- 1 Tsp Cumin
- 1/2 Tsp Ground Coffee
- 1/2 Tsp Chipotle Powder
- 1/2 Tsp Ancho Powder
- 1/4 Tsp Red Pepper Flake
- 1/4 Tsp Oregano
- 2 Tbs Butter
- 1 Lime
- 2 Garlic Cloves Smashed
- 2 Tsp Roasted Poblano Minced
- Heat oil (avocado or grapeseed) in a cast iron skillet on high heat. Add the steak and sear for about 5 minutes per side, do not touch until ready to flip.
- Add the butter, garlic, poblano, and lime juice. Baste the steak with a spoon for about a minute on each side.
- Rest the meat on a plate or cutting board under foil for about 10 minutes. Slice at a diagonal against the grain.