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    Butter-Basted Steak

    Beef
    Dinner
    ​

    2 servings

    porce

    -

    celkový čas
    Začít vařit

    Ingredience

    1 1¾"-thick bone-in rib eye (about 1½ lb.)

    Kosher salt, freshly ground pepper

    2 tsp. vegetable oil

    3 Tbsp. unsalted butter

    2 sprigs rosemary

    2 garlic cloves, crushed

    Flaky sea salt

    Pokyny

    Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.

    Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°–125° for medium-rare), 8–10 minutes.

    Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°–130°.)

    Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

    2 servings

    porce

    -

    celkový čas
    Začít vařit

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    Ingredience

    1 1¾"-thick bone-in rib eye (about 1½ lb.)

    Kosher salt, freshly ground pepper

    2 tsp. vegetable oil

    3 Tbsp. unsalted butter

    2 sprigs rosemary

    2 garlic cloves, crushed

    Flaky sea salt

    Pokyny

    1

    Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.

    2

    Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°–125° for medium-rare), 8–10 minutes.

    3

    Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°–130°.)

    4

    Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt. Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen