Brown Butter–Basted Steak
Brown Butter–Basted Steak is a simple but seriously tasty way to cook a steak that comes out juicy and full of rich flavor every time. The secret is cooking the…
Tip: save now, cook later.Brown Butter–Basted Steak is a simple but seriously tasty way to cook a steak that comes out juicy and full of rich flavor every time. The secret is cooking the steak in a hot pan and then spooning warm, nutty brown butter over the top, which adds a lovely depth that’s hard to beat. The butter melts into the meat while it cooks, making every bite tender and buttery without being greasy.
I love how easy this method is—just a few ingredients and some attention while you cook—and the results feel fancy enough for a special dinner but are quick enough for a weeknight meal. I usually add a couple of garlic cloves and fresh herbs like thyme or rosemary to the butter while basting, which brings out even more flavor and makes the whole kitchen smell amazing.
My favorite way to enjoy this steak is with a side of roasted veggies or a simple salad, so the star stays the star. It’s a great recipe to have on hand when you want to impress someone or just treat yourself to a delicious dinner without too much fuss. Every time I make this, I’m reminded why the simplest things in the kitchen can be the best.
Key Ingredients & Substitutions
Steak: I prefer a thick-cut ribeye or strip for a good balance of flavor and tenderness. Filet mignon works too if you want something leaner. If beef isn’t your thing, thick-cut pork chops could be a tasty swap.
Butter: Unsalted butter is best here so you can control the salt. The brown butter adds that deep nutty flavor — don’t rush this step! If you want less fat, you can reduce the butter slightly but it does boost the richness.
Garlic & Herbs: Fresh garlic and thyme or rosemary bring great aroma and subtle flavor. If you’re short on fresh herbs, a pinch of dried thyme can work, though fresh tastes brighter.
Oil: Use a high-heat oil like vegetable, canola, or grapeseed to get a good sear without burning. Olive oil tends to smoke too quickly for this method.
How Do I Brown Butter and Baste Steak Without Burning It?
Brown butter gives this steak a wonderful nutty flavor, but you need to watch it closely to avoid burning.
- Melt butter in the hot pan after searing steak. It will foam and then turn a light brown color and smell nutty. This signals it’s ready.
- Keep the heat medium or medium-low to control the browning process.
- Tilt the pan and use a spoon to scoop the browned butter over the steak constantly; this adds flavor and helps cook evenly.
- If butter looks too dark or smells bitter, reduce heat immediately or remove the pan from the burner.
- Adding garlic and herbs while basting infuses more flavor but remove them if they start to burn.
This method takes a bit of attention but is easy once you get the hang of it. The payoff is a steak that’s bursting with rich flavor and perfectly tender.
Equipment You’ll Need
- Cast iron skillet – it holds heat well and gives the steak a perfect sear.
- Tongs – help you flip and hold the steak safely while basting without piercing the meat.
- Spoon – for basting the steak with brown butter throughout cooking.
- Instant-read thermometer – to check steak doneness easily and avoid overcooking.
Flavor Variations & Add-Ins
- Try rosemary instead of thyme for a woodsy, pine-like aroma.
- Add a splash of balsamic vinegar to the butter near the end to brighten the flavor.
- Use a garlic and herb compound butter after cooking for a creamy finish.
- Sear a thick pork chop the same way for a delicious twist on the recipe.
How to Make Brown Butter–Basted Steak
Ingredients You’ll Need:
- 1 (10-12 oz) thick-cut steak (ribeye, strip, or filet mignon)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2-3 sprigs fresh thyme or rosemary
- 1 tablespoon vegetable oil or other high-heat oil
How Much Time Will You Need?
You’ll spend about 35-45 minutes total. This includes 30 minutes for the steak to come to room temperature, about 8 minutes cooking time, and 5-10 minutes resting before serving.
Step-by-Step Instructions:
1. Preparing the Steak:
Take the steak out of the fridge and let it sit at room temperature for 30 minutes. This helps it cook more evenly. Once warmed up, season both sides generously with salt and freshly ground black pepper.
2. Searing the Steak:
Heat a heavy skillet, ideally cast iron, over medium-high heat until it’s very hot. Pour in the vegetable oil and swirl it around to coat the pan. Place the steak in the pan and let it sear without moving for 3 to 4 minutes, until a dark brown crust forms.
3. Browning Butter and Basting:
Flip the steak and add the butter, smashed garlic, and thyme to the pan. As the butter melts, it will foam and turn a nutty brown color—this is your brown butter. Tilt the pan slightly and use a spoon to continuously pour the brown butter and pan juices over the steak for 3 to 4 minutes, or until the steak reaches your preferred doneness (120°F for rare, 130°F for medium-rare).
4. Resting and Serving:
Move the steak to a plate or cutting board and let it rest for 5 to 10 minutes. This allows the juices to settle, making the steak tender and juicy. Slice the steak against the grain, spoon some of the buttery sauce over the top, and serve immediately with your favorite sides like grilled asparagus or caramelized onions.
Can I Use Frozen Steak for This Recipe?
Yes, but be sure to thaw the steak completely in the refrigerator overnight before cooking. Bringing it to room temperature after thawing helps it cook evenly and develop a better crust.
What if I Don’t Have Fresh Thyme or Rosemary?
No worries! You can substitute with dried herbs—just use about half the amount since dried herbs are more concentrated. Alternatively, omit herbs and add a splash of Worcestershire sauce for extra flavor.
How Do I Know When the Steak Is Done?
The easiest way is to use an instant-read thermometer. Aim for 120°F for rare, 130°F for medium-rare, and 140°F for medium. Remember the steak will continue to cook slightly while resting.
Can I Make This Ahead of Time?
It’s best served fresh, but you can cook the steak ahead and gently reheat it in a pan over low heat with a little butter. Reheat just before serving to maintain its juicy texture.