Butter-Basted Steaks - Chef Mary

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Serving: 4, 8-ounce steaks

Making a great steak at home isn’t difficult, provided you start with the right ingredients: a thick-cut ribeye or strip steak will satisfy any beef lover, and a generous basting of butter creates a flavorful crust.

2022 Chef Mary Recipe

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1. Wash hands with soap and running water.

2. Rinse fresh produce.

3. Generously salt and pepper both sides of steaks. Wash hands after handling raw meat. Let steaks rest at room temperature for 30 minutes to an hour. 

4. Heat a heavy skillet over medium-high heat. Add oil and heat until nearly smoking. 

5. Using tongs, carefully lay steaks into pan and add butter, rosemary and garlic. 

6. Turn steaks every 2 minutes. While steaks are cooking, tilt pan to one side, letting butter pool to side. Using a spoon, carefully baste steaks with butter. 

7. Cook for a total of 3 to 4 minutes per side for medium rare, an internal temperature of 130 degrees Fahrenheit as verified with an instant-read food thermometer.
If preferred, about 5 minutes per side and an internal temperature of 140 degrees Fahrenheit for medium or 7 minutes per side and an internal temperature of 160 degrees Fahrenheit for well done.

8. When steaks are just a little rarer than you’d like, remove them to a cutting board or plate. Allow steaks to rest, uncovered, for 10 to 20 minutes, meat continues to cook as it rests. 

9. Slice steaks and sprinkle with additional salt and pepper to taste. 

Chef Mary's Note: If the butter basting technique described here isn’t for you, simply sear each side of steaks on the stovetop and place into a 475 degree Fahrenheit oven for total cooking times listed.

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