How to Pan-Sear and Butter-Baste a Steak
Master the classic pan-searing method for thick steaks using cast iron, butter-basting with herbs and garlic, and precise internal temperature tracking.
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🧰 Required Tools & Equipment
- ✓ 10 or 12-inch cast iron skillet
- ✓ Instant-read digital meat thermometer
- ✓ Heavy-duty kitchen tongs
- ✓ Large metal basting spoon
- ✓ Carving knife and cutting board
📦 Materials & Supplies
- ✓ 1.5-inch thick ribeye or New York strip steak
- ✓ Coarse kosher salt
- ✓ Freshly cracked black pepper
- ✓ High-smoke-point oil (avocado or canola)
- ✓ 3 tbsp unsalted butter
- ✓ 3 cloves garlic, lightly crushed
- ✓ 2 sprigs fresh rosemary or thyme
⚠️ Safety Checkpoints & Warnings
- • Always lay the steak into the hot skillet laying away from yourself to prevent hot oil splatters.
- • Use a dry oven mitt or silicone grip on the cast iron handle at all times once heating begins.
- • Do not drop cold liquid or wet steak into hot oil to avoid aggressive grease flare-ups.
📋 Step-by-Step Guide (6 Steps)
Dry and Season the Meat
Pat every surface of the steak thoroughly dry with paper towels. Generously coat all sides, including the fat cap edges, with coarse kosher salt and freshly cracked black pepper. Allow the steak to sit at room temperature for 20 to 30 minutes before cooking.
- • Steak surface looks matte and dry with no pooled moisture
- • Even granular layer of salt and pepper visible across all sides and edges
- • Leaving moisture on meat surface, which causes steaming instead of searing
- • Under-seasoning thick cuts of meat
Preheat Skillet and Oil
Place the cast iron skillet over medium-high heat for 4 to 5 minutes until extremely hot. Add 1 tablespoon of high-smoke-point oil and swirl to coat the bottom evenly. Wait until light wisps of smoke begin rising from the oil film.
- • Faint, continuous wisps of white smoke rising from shimmering oil surface
- • Oil moves rapidly like water across the pan bottom
- • Adding meat before pan is sufficiently hot
- • Using extra virgin olive oil or butter at this initial stage, which burns quickly
Sear Both Sides and Render Fat
Using tongs, lay the steak gently away from your body into the center of the pan. Let it sear undisturbed for 2 to 2.5 minutes, then flip to the second side. Hold the steak vertically with tongs to press the fat edge directly against the pan bottom for 30 to 45 seconds.
- • Deep golden-brown, mahogany crust across the entire seared side
- • Rendered fat cap showing a crisp, golden-amber color
- • Flipping repeatedly too early, preventing crust formation
- • Neglecting to render thick un-rendered fat strip on the edge
Butter-Baste with Aromatics
Lower heat to medium and drop the butter, crushed garlic cloves, and fresh herb sprigs into the pan. Tilt the skillet slightly toward you using a heat-safe glove and rapidly spoon the foaming, melted herb butter continuously over the top of the steak for 1.5 to 2 minutes.
- • Butter actively foaming with a rich, nutty golden-brown color
- • Glossy sheen over the steak with herb leaves and garlic sizzling in the pool
- • Burning the butter solids over excessively high flame
- • Basting with non-foaming, unmelted butter
Check Internal Temperature
Insert the probe of the instant-read thermometer horizontally into the thickest center part of the meat, avoiding any large fat pockets or bone. Remove the steak when it reads 120°F to 125°F for medium-rare, or 130°F to 135°F for medium.
- • Thermometer display stabilizes at target temperature within 3 seconds
- • Probe positioned dead-center in the thickest section
- • Measuring only near the surface or touching the hot pan bottom with probe tip
- • Cooking all the way to final desired temp in the pan without accounting for carryover heat
Rest and Slice
Transfer the steak to a cutting board or warm plate and let it rest undisturbed for 6 to 8 minutes. Slice across the grain into 1/2-inch thick slices, then spoon leftover pan juices over the slices before serving.
- • Steak slices show an even pink center from edge to edge with minimal gray ring
- • Juices stay inside the meat slices rather than flooding the cutting board
- • Slicing immediately off the heat, losing all moisture onto the board
- • Slicing parallel to muscle fibers, resulting in chewy meat
Credit: inspired by an original tutorial by Cooking With Marshmello — watch the original on YouTube.
Don’t have everything?
- No Cast iron skillet? Heavy tri-ply stainless steel skillet
- No Avocado oil? Canola oil, vegetable oil, or refined peanut oil