How To Make Garlic Butter Basted Steakhouse Steak
In 30 minutes or less, you can make your own steakhouse steak meal with the help of this recipe. You won’t have to go far to enjoy a good steak dinner.
- 28ozsteaks,1-inch thick rib-eye, scotch fillet, New York strip, porterhouse, sirloin or rump
- Salt and pepper,to season
- 2tbspolive oil,divided
- 6garlic cloves,lightly crushed with the back of a knife, divided
- 8thyme sprigs,or rosemary sprigs, divided
Take steaks out of the refrigerator for at least 20 minutes before cooking.
Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. Season steaks all over with salt and pepper just before they go into the pan.
When pan begins smoking, lay the steak into the pan away from you and cook for 1 to 2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until a nice, even golden color and crisp texture are achieved. Sear the sides to render the fat for a further minute.
Reduce heat to medium-low; add 2 tablespoons of butter, 3 to 4 sprigs of thyme (or rosemary), and 3 garlic cloves to the pan. Allow the butter to foam a little while frying the herbs and garlic for 1 minute to release flavors into the pan.
Place cloves on top of steaks and baste with the butter.
Baste constantly while cooking for one or two more minutes until desired level of doneness.
Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steak.
- Calories: 628.44kcal
- Fat: 49.83g
- Saturated Fat: 21.53g
- Trans Fat: 2.27g
- Monounsaturated Fat: 22.43g
- Polyunsaturated Fat: 2.62g
- Carbohydrates: 3.40g
- Fiber: 1.11g
- Sugar: 0.06g
- Protein: 40.50g
- Cholesterol: 153.57mg
- Sodium: 536.22mg
- Calcium: 80.94mg
- Potassium: 521.77mg
- Iron: 4.49mg
- Vitamin A: 119.53µg
- Vitamin C: 11.01mg
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