How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.
Ingredients
2 servings
Step 1
Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
Step 2
Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F–125°F for medium-rare), 8–10 minutes.
Step 3
添加黄油,迷迭香,锅和大蒜,倾斜pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F–130°F.)
Step 4
Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.
Leave a Review
Reviews (5)
Back to TopI agree that you don't need as much oil in the beginning. I wound up pouring some out. Good flavors though and I used some of the sauce for the accompanying string beans.
Anonymous
NC
3/7/2021
The method worked well although I don't think you need the two teaspoons of oil. There is enough fat in the cut of beef.
jsbjk
Winnetka, IL
2/26/2021
I made this for my mom on her birthday and she absolutely loved it. She is a picky eater, so that's high praise! It is very important to let the meat come to room temperature before cooking, so don't skip that step!
Anonymous
Pennsylvania
11/30/2020
I’ve been playing with different recipes for awhile and then came across this one. It is so easy and so flavour rich it will definitely be our go to for steak. I used a ridged cast iron pan so scooping the butter sauce for the steaks was a little difficult but manageable. Turning the steaks every 2 minutes was a new idea to me but worked very well. Highly recommend this recipe.
elle00
Vancouver
5/27/2019
Weirdly I've already used this method twice. It's perfect. I don't think I'll cook steak any other way. I had to use more butter than was called for to effectively baste 4 steaks, but afterward we finished mashed potatoes with it & the flavorful steak and herb bits. The butter basting with unsalted butter left me wanting salt, so the second time I used salted. Amazing flavor.
smeaglete7214
richland wa
5/2/2018
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There will be potatoes.
