Butter Basted Steak Recipe

After having a bite of the delicious steak at Moxie’s, I was craving steak the entire day after.  While the lazy bone in my body wanted to just get a store bought marinade, I always wanted to try a butter baste. With how I’ve seen Ramsay do it, I knew I had to try it at least once.  It’s delicious!

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 Basted Steak

Ingredients

Butter (use as much as you think your arteries can handle)

3 Cloves of Garlic, Whole or Minced

Sirloin Steak

Salt

Steak Spices

Red Chili Pepper Flakes

Wine (if you like- it’s not mandatory)

Thyme

Parsley

Instructions

Warm a skillet on medium heat.

If you look up information about whether or not to salt the steak and when to salt it, you’ll see a billion different answers.  One person may say absolutely no salt, while someone else says, “Of course, a steak needs 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 its cooking.

I put salt on each side of the steak before putting it on the pan.  I ended up using wine and a bit of sugar to counteract the saltiness- so salt users, beware.  A little bit before cooking may be ok, but watch how much you put on it!

Place each edge of the steak on the pan for a couple of minutes until you see the color changing.  Be sure to have tongs on hand so you can get each edge, starting with the fattiest one.  Try your best not to pierce the meat with the tongs (or whatever utensils you use).  You want the meat to stay at juicy as possible.  Let the juices from the steak fat coat the pan.  Put the spice on the meat and then leave the pan alone.  Allow the heat to work its magic.

During this time, mince the garlic and get the right amount of butter ready.  Throughout the entire process, be sure to constantly spoon the butter spice mixture all over the steak.

After the steak has been in the pan for about five minutes (time depends on the cut and how thick it is).  Remove it from the pan, 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 until desired  tenderness.

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!