Butter-Basted Steak

Name: Butter-Basted Steak
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Turkish
Ingredients: 1.25 lb Ribeye or strip steak; 4 tbsp Butter; 4 cloves Garlic, smashed; 4 sprigs Fresh thyme, sprigs; 2 sprigs Fresh rosemary, sprigs; 1/4 tsp Salt; 1/8 tsp Black pepper, freshly ground; 2 tbsp Olive oil

A perfectly seared Turkish-style steak basted with fragrant garlic-infused butter and fresh herbs. The viral butter-basting technique creates a golden crust and impossibly tender, juicy meat.

22 minMediumServes 2680 cal/serving

TurkishDinnerStovetopStandard

Ingredients

1.25 lb Ribeye or strip steak
4 tbsp Butter
4 cloves Garlic, smashed
4 sprigs Fresh thyme, sprigs
2 sprigs Fresh rosemary, sprigs
1/4 tsp Salt
1/8 tsp Black pepper, freshly ground
2 tbsp Olive oil

Instructions

1

Remove 1.25 lb Ribeye or strip steak from the refrigerator 20 minutes before cooking. Pat dry with paper towels and season generously with 1/4 tsp Salt and 1/8 tsp freshly ground Black pepper.
2

Heat 2 tbsp Olive oil in a large skillet over high heat until shimmering. Carefully place the steak in the pan and sear for 3-4 minutes without moving.
3

Flip the steak and sear the other side for another 3-4 minutes. The meat should have a golden-brown crust.
4

Reduce heat to medium. Add 4 tbsp Butter, 4 cloves smashed Garlic, 4 sprigs sprigs Fresh thyme, and 2 sprigs sprigs Fresh rosemary to the pan.
5

Tilt the pan and continuously baste the steak with the foaming butter for 2-3 minutes, spooning the butter and herbs over the meat repeatedly.
6

Check internal temperature: 130-135°F for medium-rare. Transfer to a plate and let rest for 5 minutes before serving.

Questions

Can I make Butter-Basted Steak dairy-free?

Yes. The dairy in this entry is 4 tbsp Butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Butter-Basted Steak keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Butter-Basted Steak?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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