Pan Seared Butter-Basted Steak

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  1. Woah, woah, woah, woah. There's still plenty of meat on that bone! Now you take this home, throw it in a pot, add some broth, a potato… Baby, you've got a stew going.

  2. I personally omit the canola oil and just use extra butter but my method is otherwise the same. Some argue against using extra butter but I find delicious and it's not often I have steak.

  3. I followed the same cooking instructions using a cast iron pan, oil and butter and same cooking temperature on the gas stove. When I added the butter and 1 minute later my whole kitchen was filled with white smoke from the kitchen and set my fire alarm on.

  4. I just got my first cast iron skillet and I seasoned it a few times. I plan on making a steak this weekend. I usually like medium, so I am wondering how many minutes per side you did for this steak? Also, I saw that sometimes people have seared the steak on both sides and then finished in the oven. Does that provide any advantage over your method?

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