Pan-Seared Steak with Butter Baste

Introduction

Pan-Seared Steak with Butter Baste is a classic, restaurant-style dish made at home with just a few ingredients. The steak is seared in a hot skillet to create a rich, caramelized crust while staying juicy and tender inside. Finished with butter, garlic, and herbs, this dish highlights the natural flavor of quality beef—simple, bold, and incredibly satisfying.

Ingredients:

Beef steaks (ribeye, sirloin, or strip)
Salt & freshly ground black pepper
Olive oil
Butter
Garlic cloves (crushed)
Fresh thyme or rosemary

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Instructions:

Remove steaks from the fridge 20–30 minutes before cooking; season generously with salt and pepper.
Heat a heavy skillet (preferably cast iron) over high heat. Add olive oil.
Sear steaks for 2–3 minutes per side until a deep golden-brown crust forms.
Lower heat, add butter, garlic, and herbs.
Spoon melted butter over the steaks continuously for 1–2 minutes.
Remove from pan and rest for 5 minutes before slicing.

Conclusion

Pan-Seared Steak with Butter Baste is proof that great food doesn’t need to be complicated. With proper heat, good seasoning, and a quick butter baste, you get a steak that’s juicy, flavorful, and perfectly cooked—ideal for a special dinner or a confident weeknight meal.