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

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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.

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Questions

What is Butter-Basted Steak?

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. This reference files it under Turkish dinner: made on the stovetop, rated medium and about 22 minutes start to finish.

What internal temperature should Butter-Basted Steak reach?

For Butter-Basted Steak, the target internal temperature is 135 F (about 55 C), given in step 6. A probe thermometer removes the guesswork.

Why rest the meat in Butter-Basted Steak?

Step 6 reads: "Transfer to a plate and let rest for 5 minutes before serving." Heat drives the juices toward the center. The rest in step 6 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Can I make Butter-Basted Steak dairy-free?

Yes. The dairy in Butter-Basted Steak 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 many calories are in Butter-Basted Steak?

One serving (the recipe makes 2) is about 680 calories, with 52 g protein, 2 g carbohydrate and 54 g fat, plus 580 mg sodium.

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