0 from 6 votes
Garlic Butter Basted Steakhouse Steak
Juicy Butter Basted Steakhouse Steak right at home! Produce mouth-watering steakhouse steak in your very own kitchen. Tips to get buttery steak on your table in less than 20 minutes -- from start to finish.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 641 kcal
Course:
Dinner
Cuisine:
American
Ingredients
For Steaks:
- 4 steaks 8 ounce steaks, 1 inch thick, rib-eye, scotch fillet, New York strip, porterhouse, sirloin or rump
- 1 pinch salt to season
- 1 pinch pepper to season
- 2 tablespoons olive oil divided
- 4 tablespoons butter divided
- 6 cloves garlic lightly crushed with the back of a knife, divided
- 6-8 fresh thyme sprigs or rosemary sprigs, divided
Instructions
- 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 I(one or two at a time) and cook for 1-2 minutes each side until crisp on the bottom, flipping and searing again for a further minute each side until you get a nice, even gold colour and crisp texture on the steaks. Sear the sides to render the fat for a further minute.
- Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 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 flavours into the pan.
- Place cloves on top of steaks and baste with the butter (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon).
- Baste constantly while cooking for a further minute or two until done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)
- 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.
Cup of Yum
Notes
- Tip: Leave your steak to rest for five minutes after cooking for the best results. This allows the juices to be reabsorbed back into the meat.
Nutrition Information
Calories
641kcal
(32%)
Carbohydrates
2g
(1%)
Protein
46g
(92%)
Fat
50g
(77%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
3g
Monounsaturated Fat
23g
Trans Fat
0.5g
Cholesterol
168mg
(56%)
Sodium
218mg
(9%)
Potassium
637mg
(18%)
Fiber
0.3g
(1%)
Sugar
0.1g
(0%)
Vitamin A
456IU
(9%)
Vitamin C
4mg
(4%)
Calcium
34mg
(3%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 641
% Daily Value*
| Calories | 641kcal | 32% |
| Carbohydrates | 2g | 1% |
| Protein | 46g | 92% |
| Fat | 50g | 77% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 23g | 115% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 168mg | 56% |
| Sodium | 218mg | 9% |
| Potassium | 637mg | 14% |
| Fiber | 0.3g | 1% |
| Sugar | 0.1g | 0% |
| Vitamin A | 456IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.