Brown Butter–Basted Steak
Brown Butter–Basted Steak is a simple yet delicious way to make your steak extra flavorful and juicy. The rich, nutty flavor of the brown butter gives the steak a beautiful…
By Ava
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Reading time: 6 min
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Brown Butter–Basted Steak is a simple yet delicious way to make your steak extra flavorful and juicy. The rich, nutty flavor of the brown butter gives the steak a beautiful golden crust and adds a lovely depth that you don’t get with just seasoning alone. Watching the butter bubble and brown in the pan while you spoon it over the steak is half the fun!
I love to make this when I want a quick dinner that feels special without a lot of fuss. The best part is how easy it is — you just sear the steak and then baste it with the warm brown butter, garlic, and herbs right in the pan. I always feel like I’m giving the steak that little extra bit of love that makes it taste amazing every single time.
My favorite way to serve this steak is with some simple roasted veggies and a crusty piece of bread to soak up all the buttery goodness at the bottom of the pan. It’s perfect for a weeknight dinner but fancy enough for guests too. If you haven’t tried basting steak in brown butter yet, give it a go — I promise it’s a game changer!
Key Ingredients & Substitutions
Steak: Choose a thick-cut steak like ribeye, striploin, or filet mignon for the best texture and flavor. If you prefer leaner cuts, sirloin can work but may be less tender.
Butter: Unsalted butter is best for control over saltiness. Browning the butter creates a nutty flavor that lifts the whole dish.
Herbs & Garlic: Fresh rosemary and thyme add fragrant notes, while garlic gives a mild pungency. If fresh herbs aren’t available, dried can be used sparingly.
Olive Oil: Helps get a good sear without burning the butter. You can substitute with vegetable or avocado oil if needed.
How Do You Perfectly Brown Butter and Baste the Steak Without Burning?
Brown butter can quickly go from nutty to burnt, so keep an eye on it. Here’s how I do it:
- Melt butter over medium heat until it foams and turns golden-brown with a nutty aroma.
- As soon as it changes color, lower the heat slightly to prevent burning.
- Add garlic and herbs right before basting, so their flavors infuse without burning.
- Tilt the pan and use a spoon to continuously scoop hot butter from the pan and pour it over the steak.
- This helps cook the steak evenly and keeps it juicy while adding flavor.
Patience is key — take your time and keep the butter moving around the pan for best results!
Equipment You’ll Need
- Cast iron skillet – great for getting a hot, even sear and holding heat during basting.
- Tongs – lets you easily flip and hold the steak for basting without piercing it.
- Wooden spoon or heatproof spoon – perfect for scooping and pouring brown butter over the steak.
- Instant-read meat thermometer – helps you check the steak’s doneness accurately.
- Plate and foil – for resting the steak to keep it juicy after cooking.
Flavor Variations & Add-Ins
- Add a splash of lemon juice to the butter for a bright, fresh note that balances the richness.
- Use fresh sage instead of rosemary and thyme for a slightly peppery herbal twist.
- Stir in a pinch of chili flakes to the butter for a touch of heat while basting.
- Swap the steak for thick pork chops or chicken breasts to enjoy the brown butter basting technique with other proteins.
How to Make Brown Butter–Basted Steak
Ingredients You’ll Need:
For the Steak and Basting:
- 1 (10-12 oz) thick-cut steak (ribeye, striploin, or filet mignon)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon olive oil
- Optional: coarse sea salt for finishing
Suggested Side:
- Roasted or steamed asparagus, or your favorite vegetables
How Much Time Will You Need?
This recipe takes about 40 minutes total — 30 minutes to bring the steak to room temperature, around 10 minutes for cooking (searing and basting), plus 5 minutes resting. It’s a quick and rewarding process that gives a beautifully cooked steak every time.
Step-by-Step Instructions:
1. Prep the Steak:
Take the steak out of the fridge and let it sit on the counter for 30 minutes until it reaches room temperature. This helps it cook evenly. Pat the steak dry using paper towels, then season both sides generously with salt and freshly ground black pepper.
2. Sear the Steak:
Heat a heavy skillet (a cast iron pan works great) over medium-high heat until it’s very hot. Add the olive oil and swirl it around. Place the steak in the pan and let it sear without moving for 3 to 4 minutes until a deep brown crust forms.
3. Brown Butter Basting:
Flip the steak to the other side. Add butter, garlic cloves, rosemary, and thyme to the pan. Tilt the pan slightly to pool the melted butter on one side. Using a spoon, continuously scoop the brown butter and pour it over the steak. Baste for about 3 to 4 minutes or until it reaches your preferred doneness (125°F for medium-rare).
4. Rest and Serve:
Take the steak out of the pan and place it on a plate. Let it rest for 5 minutes so the juices settle inside. Serve the steak whole or sliced, spooning some of the brown butter and herbs over the top. Sprinkle with coarse sea salt if you like. Pair with your favorite veggies, such as roasted asparagus, for a lovely meal.
Can I Use Frozen Steak for This Recipe?
Yes, but make sure to fully thaw the steak in the refrigerator overnight before cooking. Pat it dry well to remove any excess moisture, which helps get a better sear.
How Do I Know When the Steak is Done?
Use an instant-read thermometer to check the internal temperature. For medium-rare, aim for 125°F. Remember the steak will continue to cook slightly while resting.
Can I Substitute Other Herbs?
Absolutely! Fresh thyme and rosemary are classic, but you can swap in sage, oregano, or even a bay leaf for different flavor profiles.
How Should I Store Leftovers?
Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to maintain juiciness.