🥩 Perfect Steak (Pan-Seared + Butter Basted)
Best for: ribeye, NY strip, sirloin
Thickness: 1–1½ inches
Serves: 1 steak (scale as needed)
Ingredients
1 high-quality steak
Salt (coarse kosher or sea salt)
Fresh cracked black pepper (optional)
2 tbsp butter
1 tbsp beef tallow or avocado oil (high smoke point)
Optional (non-carnivore add-ons):
Garlic cloves
Fresh thyme or rosemary
🔥 Instructions
1. Prep the Steak
Pat steak completely dry (crust depends on this).
Salt generously on both sides.
Rest at room temp 30–45 minutes.
2. Heat the Pan
Use cast iron if possible.
Heat pan over high until just smoking.
Add tallow/oil.
3. Sear Hard
Lay steak away from you.
Don’t move it.
Sear 2–3 minutes per side until deep brown crust forms.
4. Butter Baste
Lower heat to medium.
Add butter (+ garlic/herbs if using).
Tilt pan and spoon hot butter over steak for 30–60 seconds per side.
5. Check Doneness
Internal temps (pull 5°F early):
Rare: 120°F / 49°C
Medium-rare: 130°F / 54°C ✅
Medium: 140°F / 60°C
Medium-well: 150°F / 65°C
6. Rest
Remove steak.
Rest 5–10 minutes.
Finish with a pinch of salt.
🧠Q & A (Steak Wisdom)
Q: Should I pepper before or after cooking?
A: After. Pepper burns at high heat.
Q: Butter or oil first?
A: Oil/tallow to sear, butter later to baste.
Q: My steak is gray, not crusty—why?
A:
Pan not hot enough
Steak too wet
Overcrowded pan
Heat + space = crust.
Q: Can I flip more than once?
A: You can, but one flip builds the best crust.
Q: Bone-in or boneless?
A: Boneless cooks more evenly; bone-in tastes great but needs more time.
Q: What if my steak is thicker than 1½ inches?
A: Reverse sear it (I can walk you through that).
🔥 Pro Tips
Thicker steak = better steak.
Use your nose—smells nutty when crust is right.
Cast iron > everything.
