Food & Drink Butter-Basted Beef Recipe Here is my Butter-Basted Steak recipe. Why add butter to your pan-seared steak? Butter-basting the steak adds extra flavour, softens the charred exterior and makes the steak more tender. 1 (1¾”-thick bone-in rib eye) grass-finished steak Himalayan salt to taste Freshly ground black pepper to taste 2 teaspoons olive oil 3 tablespoons unsalted grass-finished butter 2 sprigs rosemary 1 bulb of garlic, peeled and halved Flaky Himalayan salt Season your steak with salt. Let the steak dry marinate at room temperature for at least an hour. When ready to cook, rinse the steak under water and pat dry. Season the steak with pepper. (The marinade added salt that penetrates the flesh even after rinsing.) Heat a wrought iron skillet over medium-high. Add the oil. When the oil just begins to smoke, add the steak. Cook the steak until a brown crust forms, about 2 minutes per side. Continue to flip the steak until its internal temperature is just below 120 to 125 degrees (for medium rare), about 8 to 10 minutes total. Now add the butter, rosemary and garlic slices to skillet. Tilt the skillet toward you so that the butter pools on one side. Use a spoon to continually baste the steak. When the garlic slices are golden, flip them over and continue to cook. Continue basting the steak with the butter until it is no longer bubbling and smells wonderfully nutty. The butter should just begin to turn brown. Remove the garlic slices and rosemary before they are too brown. Remove them from the skillet. Transfer your steak to a cutting board and let it rest, covered with foil, for 10 minutes. Slice steak against the grain, about one-inch thick. Spoon some of the infused brown butter over the steak. Sprinkle with just a little salt. Wine suggestion: The fattiness and richness of steak and butter demand a big red wine with loads of viscosity (thickness) to match. Hunt for a red with higher alcohol. Alcohol adds that weight to the red wine. Good choices include Tempranillo, Cabernet Sauvignon, Zinfandel and Cabernet Franc. CSANews | SUMMER 2023 | 47
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