cast-iron butter-basted steak
Recently I met a guy about to start college who’d never prepared a meal for himself. He loved steak but didn’t have access to a barbecue, so I decided to teach him the technique of butter-basting in a cast-iron skillet. Butter-basting bathes the meat with herbs and salt-flavored fat as it cooks, helping the outside crisp while the inside stays juicy and moist.
ingredients
2 (1- to 1¼-pound) sirloin, boneless rib-eye, or New York strip steaks, 1¼ to 1½ inches thick
1½ teaspoons kosher salt
2 teaspoons neutral oil, such as canola
2 tablespoons unsalted butter
3 leafy sprigs fresh thyme
1 leafy sprig fresh rosemary
2 garlic cloves, gently smashed but not peeled
Coarsely ground black pepper
steps
Pat the steaks dry with paper towels, then season on both sides with the salt, pressing the seasoning into the meat so that it sticks.
Heat a large cast-iron skillet over medium-high heat until very hot. (Give your pan 1 to 2 minutes to heat up; this will help you get a nice dark crust.) Meanwhile, blot the steaks with paper towels on both sides to absorb excess moisture.
Add the oil to the skillet and swirl the pan to coat. Add the steaks and cook, undisturbed, until the undersides are deeply golden and a crust has formed, about 5 minutes. Turn and cook until the second side is deeply golden, about 4 minutes more. Sear the edges of the steaks if they have fat on them, then lay them flat in the pan. Add the butter, thyme, rosemary, garlic, and a generous pinch of pepper to the skillet, then tilt the skillet so that the butter pools to one side and, using a large spoon, baste the steaks with the butter, herbs, and garlic for 1 minute (at this point, an instant-read thermometer inserted into the thickest part should register 120º to 125ºF for medium-rare). Remove from the heat.
Transfer the steaks to a cutting board, leaving the juices in the pan. Let rest for 10 minutes.
Cut the steak against the grain into thick slices and arrange on plates. Spoon the pan juices and any collected resting juices over the steak and serve.