Brown butter-basted steak recipe for a rich, savoury flavour

Ingredients for Brown butter–basted steak

• 680 g bone-in rib eye (about 680 g)

• kosher salt, to taste

• freshly ground pepper, to taste

• 10 ml vegetable oil

• 45 g unsalted butter, softened

• 2 sprigs rosemary

• 2 garlic cloves, crushed

• flaky sea salt

How to make Brown butter–basted steak

1. Season the steak generously with kosher salt and pepper, then leave it to rest at room temperature for 1 hour.

2. Heat a large, dry frying pan, preferably cast iron, over medium-high heat.

3. Add oil to the pan. Once the oil is smoking, place the steak in the pan and cook, turning it every 2 minutes, until a deep brown crust forms and the internal temperature is a few degrees below your preferred doneness (about 50–55 °C for medium-rare), which should take 8–10 minutes.

4. Add butter, rosemary, and garlic to the frying pan. Tilt the pan towards you so that the butter pools on one side, and use a large spoon to continuously baste the steak with the butter.

5. Continue basting until the butter is no longer bubbling and it has a nutty aroma and begins to brown, about 1 minute.

6. Transfer the steak to a cutting board and let it rest for 10 minutes. For medium-rare, the internal temperature should reach 52–55 °C.

7. Cut the meat from the bone and slice against the grain into 2.5 cm (1 inch) thick slices.

8. Spoon some of the infused brown butter over the steak and sprinkle with sea salt before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.