Meat: Pan Searing Steak and Butter Basting
Pan searing steak is a classic cooking technique that yields a beautifully browned crust while keeping the inside juicy and tender. Butter basting adds an extra layer of richness and flavor to your steak. This method combines high heat for searing with the aromatic enhancement of melted butter, herbs, and aromatics. The key to success is achieving the perfect sear to lock in juices, followed by basting to infuse the steak with flavor. Understanding how to control the heat, when to flip your steak, and how to properly baste will elevate your steak game. This technique works well with various cuts like ribeye, New York strip, or filet mignon. Let's dive into the nuances of pan searing and butter basting to ensure your steak is a show-stopper every time.
Notes
The science behind pan searing relies on the Maillard reaction, which creates those delicious browned flavors. Butter basting enhances flavor by allowing aromatic compounds to penetrate the steak. Common mistakes include overcrowding the pan, which lowers the temperature and prevents proper searing, or flipping the steak too often, which disrupts crust formation. Ensure your skillet is properly preheated to avoid sticking. For safety, use oven mitts when handling the hot skillet. You can prepare your steak in advance by seasoning it and refrigerating it for up to 24 hours before cooking. Store leftovers in an airtight container in the fridge for up to 3 days.
Steps
- 1 Pat the steak dry with paper towels.
- 2 Season both sides of the steak generously with salt and pepper.
- 3 Heat a heavy skillet over medium-high heat until hot.
- 4 Add 2 tablespoons of oil to the skillet.
- 5 Place the steak in the skillet and sear for 2-3 minutes without moving.
- 6 Flip the steak and sear the other side for 2-3 minutes.
- 7 Add 4 tablespoons of cold butter, crushed garlic, thyme sprigs, and rosemary to the skillet.
- 8 Tilt the skillet and spoon the melted butter over the steak continuously for 2-4 minutes.
- 9 Use a meat thermometer to check the internal temperature: 130°F for medium-rare.
- 10 Remove the steak from the skillet and place it on a cutting board.
- 11 Let the steak rest for 5-10 minutes before slicing.
- 12 Discard the aromatics used for basting.
- 13 Optional: Deglaze the skillet with a splash of red wine to make a pan sauce.
Ingredients to explore
Aleppo Pepper
Aleppo pepper offers a harmonious balance of heat and sweetness, with a subtle fruity aroma reminiscent of sun-dried tomatoes and currants. Originating from the region around Aleppo, Syria, it has a fine, slightly coarse texture that shatters easily between fingers. Its mild yet complex flavor profile makes it a prized seasoning for enhancing dishes without overwhelming them. Valued for its versatility, it bridges the gap between spice and seasoning, bringing a touch of warmth and depth to a variety of cuisines.
Apple Cider Vinegar
Apple cider vinegar is a type of vinegar made through the fermentation of apple cider, resulting in a tangy, slightly sweet liquid with a pale to medium amber color.
