• Pasolivo Butter-Basted Steak Recipe
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Savory Butter-Basted Steak

Savory Butter-Basted Steak

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COOKING LABEL
Hard
Prep Time
5 min.
Cook Time
6-8 min.
Serves
1 serving
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Full Product Description

Butter basting is the secret to a perfectly succulent steak! Lovely with mashed potatoes and a glass of Cabernet.

Ingredients
  • 1 1/2 lbs. NY strip or rib eye steak, about 2" thick
  • Truffle Salt, as needed
  • Cracked black pepper
  • 1 Tbsp. avocado oil or canola
  • 4 Tbsp. unsalted butter
  • 2 sprigs of thyme
  • 2 cloves garlic, smashed, skin on
  • 2 Tbsp. Central Coast Broth
  • Rosemary Olive Oil, for finishing
Preparation
  1. Season the steak generously with Truffle Salt and black pepper. Let sit covered at room temp for 1 hour.
  2. Heat a large cast iron skillet over a high flame. Once the pan is hot add the canola oil” just enough to fully coat the bottom. Sear the steak about 3 minutes on each side, until a golden brown crust develops, and the internal temperature reads 115°F.
  • Once the temperature reaches 115°F, tilt the pan, moving the steak to the side to make room for the butter, thyme, garlic, and Central Coast Broth. Once the butter has melted use a big spoon to rapidly baste the butter mixture over the top of the steak.
  • Continue basting, flipping the steak every minute or so, until the internal temperature reaches 125°F.
  • Remove from heat and let rest for 15 minutes. (10 minutes per lb.) Slice to serve, drizzle with the residual butter mixture from the pan, and Rosemary Olive Oil. Enjoy!
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