Butter Basted Steak
After having a bite of the delicious steak at Moxie’s, I was craving steak the entire day after. While the lazy bone version of myself wanted to just get a store bought marinade, I always wanted to try a butter baste. If it’s how I’ve seen Ramsay do it, it is mandatory to try at least once. I am so glad I did. This will be my go to recipe for steaks from now on.
I found quite a few different recipes but none of them sounded right to me until I found “The Butter Steak” on Born Hungry’s blog. Not only is it a great recipe but any blog that starts off with “Let me preface this by saying that I think vegetarians are superior humans. I hope to quit meat one day, but until then, I’ll be wrapping anything edible in bacon and making juicy ass steaks like The Butter Steak.” is a blog for me. Thank you, Timothy Sanders for sharing your recipe with us and for your blog post; I really enjoyed it. The following is my version and how I made it.
Butter (use as much as you think your arteries can handle)
3 Cloves of Garlic Minced
Red Chili Pepper Flakes
Wine (if you like- it’s not mandatory)
Warm a skillet on medium heat.
If you look up information about whether or not to salt the steak and if yes, when do you salt the steak, you’ll see a billion different answers. One person may say, absolutely NO salt, while someone else says YES YES YES to salt. One person will say to put a ton of salt before placing it on the pan for the first time, another will say before and during. I put salt on each side of the steak before putting it on the pan. This would have sufficed but instead I put more on the steak while it was cooking and now I know NOT to do that again. I ended up using wine and a bit of sugar to counteract the saltiness- so salt users, beware.
Place each side of the steak on the pan for a couple of minutes until you see the colour changing. Be sure to have tongs on hand so you can get each edge, starting with the fattiest one. Be sure to not pierce the meat with the tongs or whatever utensils you use because you want the meat to stay at juicy as possible. Let the juices from the steak fat coat the pan. Put the steak spice on the meat and then leave the steak in the pan and allow the heat to work its magic.
During this time, mince the garlic and get the right amount of butter ready.
After the steak has been in the pan for about five minutes (depends on the cut you got and how thick it is), remove it from the pan and add the garlic, butter, thyme, chili flakes and parsley. Allow the butter to melt and make sure it coats the pan before placing the steak back to continue cooking. Cook it until desired tenderness. Throughout the entire process, be sure to constantly spoon the butter spice mixture all over the steak.
Remove the steak from the pan and allow it to rest for ten minutes. Serve with veggies, baked potatoes or whatever you like and voila!