Butter Seared Steak
Indulge in the ultimate steak experience with this mouthwatering butter-basted delight! Perfectly cooked to tender perfection, each bite bursts with rich flavors enhanced by fragrant rosemary and a sizzling sear. Get ready to elevate your dinner game with this simple yet luxurious dish!
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥩Meat & Seafood(1)
- your steak
🥛Dairy & Eggs(1)
- about eight sticks of butter
🧂Spices & Seasonings(3)
- a little bit of freshly cracked black pepper
- one sprig of rosemary
- a little touch of salt
Nutrition (per serving)
Calories
3600
Protein
35g
Carbs
1g
Fat
392g
👨🍳 Instructions
- 1
Melt about eight sticks of butter in a wok until it creates a butter bath.
- 2
Gently lay your steak into the melted butter and add one sprig of rosemary.
- 3
Season the steak with a little touch of salt and freshly cracked black pepper.
- 4
After soaking, gently lift the steak out of the butter bath, keeping the rosemary.
- 5
Sear the steak in a super hot pan on one side, then flip it over after a couple of minutes.
- 6
Rest the steak on a plate and place the rosemary on top for flavor.
- 7
Use some of the butter from the bath to add flavor on top of the steak.
- 8
Let it rest for five minutes before cutting it open to enjoy a perfect medium well steak.
💡 Pro Tips
- ✓Clarify your butter before the bath by heating it to 180-190°F for 10-15 minutes, then decanting the golden layer and discarding milk solids; this prevents the steak from steaming in residual water and allows more efficient heat transfer for even cooking.ingredient180-190°F, 10-15 minutes
- ✓Maintain butter bath temperature at 240-250°F (below butter's smoke point of 350°F) to gently poach the steak's interior while preventing protein denaturation above 145°F that would expel excessive moisture.technique240-250°F
- ✓Pat the steak completely dry and rest it at room temperature for 30-40 minutes before the butter bath so the surface reaches 65-68°F; this reduces thermal shock and allows more uniform edge-to-center cooking, reducing the final sear time needed to 60-90 seconds per side.timing30-40 minutes, 65-68°F surface temp, 60-90 seconds sear
- ✓Sear the steak in a cast iron or carbon steel pan preheated to 500°F+ (test by water droplet evaporation in <2 seconds) immediately after removing from butter; the low moisture content from poaching enables Maillard browning in 90 seconds rather than steaming.equipment500°F+, <2 second water test
- ✓Rest the seared steak for 7-9 minutes (not 5) under loose foil so carryover cooking raises internal temp from 130°F to 135-138°F for medium-well, and muscle proteins relax to reabsorb approximately 35-40% of expelled juices.timing7-9 minutes, 130°F to 135-138°F carryover
Share this recipe
Prep
15
min
Cook
15
min
Serves
2
people
Level
beginner
Share this recipe
Butter Seared Steak
Indulge in the ultimate steak experience with this mouthwatering butter-basted delight! Perfectly cooked to tender perfection, each bite bursts with rich flavors enhanced by fragrant rosemary and a sizzling sear. Get ready to elevate your dinner game with this simple yet luxurious dish!
📝 Ingredients
Serves 2🥩Meat & Seafood(1)
- your steak
🥛Dairy & Eggs(1)
- about eight sticks of butter
🧂Spices & Seasonings(3)
- a little bit of freshly cracked black pepper
- one sprig of rosemary
- a little touch of salt
Nutrition (per serving)
Calories
3600
Protein
35g
Carbs
1g
Fat
392g
👨🍳 Instructions
- 1
Melt about eight sticks of butter in a wok until it creates a butter bath.
- 2
Gently lay your steak into the melted butter and add one sprig of rosemary.
- 3
Season the steak with a little touch of salt and freshly cracked black pepper.
- 4
After soaking, gently lift the steak out of the butter bath, keeping the rosemary.
- 5
Sear the steak in a super hot pan on one side, then flip it over after a couple of minutes.
- 6
Rest the steak on a plate and place the rosemary on top for flavor.
- 7
Use some of the butter from the bath to add flavor on top of the steak.
- 8
Let it rest for five minutes before cutting it open to enjoy a perfect medium well steak.
💡 Pro Tips
- ✓Clarify your butter before the bath by heating it to 180-190°F for 10-15 minutes, then decanting the golden layer and discarding milk solids; this prevents the steak from steaming in residual water and allows more efficient heat transfer for even cooking.ingredient180-190°F, 10-15 minutes
- ✓Maintain butter bath temperature at 240-250°F (below butter's smoke point of 350°F) to gently poach the steak's interior while preventing protein denaturation above 145°F that would expel excessive moisture.technique240-250°F
- ✓Pat the steak completely dry and rest it at room temperature for 30-40 minutes before the butter bath so the surface reaches 65-68°F; this reduces thermal shock and allows more uniform edge-to-center cooking, reducing the final sear time needed to 60-90 seconds per side.timing30-40 minutes, 65-68°F surface temp, 60-90 seconds sear
- ✓Sear the steak in a cast iron or carbon steel pan preheated to 500°F+ (test by water droplet evaporation in <2 seconds) immediately after removing from butter; the low moisture content from poaching enables Maillard browning in 90 seconds rather than steaming.equipment500°F+, <2 second water test
- ✓Rest the seared steak for 7-9 minutes (not 5) under loose foil so carryover cooking raises internal temp from 130°F to 135-138°F for medium-well, and muscle proteins relax to reabsorb approximately 35-40% of expelled juices.timing7-9 minutes, 130°F to 135-138°F carryover