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Butter-Basted Pan-Seared Thick-Cut Steak

Cooks in
12 Min
Meal Type
Main Dish

Butter-Basted Pan-Seared Thick-Cut Steak

Home Made Thick Cut Steak

I always wanted to learn how to prepare a steak at home. And this time I was more than happy. The recipe has been inspired by the amazing book by Kenjiz Lopez ‘The Food Lab’.  This meal is not the leanest and definitely belongs to non-compliant category but what life would be without a treat once in a while, right? Remember that deprivation is the biggest risk in consistent healthy life style. Plus this meal was fortified with a huge salad, brussels sprouts and green beans. I am not saying this is an excuse to have this not the leanest cut of beef. But I also shared this with my beloved wifey so the damage to my six pack has been cut in half.

Let’s get grilling Foodies!


  • 1 large bone-in T-bone or ribeye steak
  • Kosher salt and freshly ground black pepper
  • 1/4 cup (60ml) vegetable or canola oil
  • 3 tablespoons (45g) unsalted butter
  • 6 sprigs thyme or rosemary (optional)

Prep Instructions

  1. Dry your steak with paper towels removing all liquid. Season well on all sides  with salt and pepper. Let steak rest at room temperature for  at least 45 minutes. I left it for a day in a fridge.
  2. In a 12-inch heavy-bottomed cast iron skillet or just a heavy bottomed Ikea bought skillet (which is what I used), heat oil over high heat until just beginning to smoke. Carefully add steak and cook, flipping frequently, until a pale golden-brown crust starts to develop, about 4 minutes total. Be careful as the oil is very hot and I did pay a price for this amazing taste by suffering a minor but definitely vivid pain experience on my left hand finger:-)
  3. Add butter with chopped fresh thyme to skillet and continue to cook, flipping steak occasionally and basting any light spots with foaming butter. If butter begins to smoke excessively or steak begins to burn, reduce heat to medium or low (I reduced to low heat and it worked fine). To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total.
  4. Immediately transfer steak to a large heatproof plate and pour pan juices on top. Let rest 5 to 10 minutes. Serve immediately with great beans, brussels sprouts and or big green salad.

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Tastes Great!
Min. Sugar
Healthy Fats
Nutrient Dense
Complex Protein