Name: Brown Butter–Basted Steak
Yield: 2 servings
Ingredients: 1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.); Kosher salt, freshly ground pepper; 2 tsp. vegetable oil; 3 Tbsp. unsalted butter; 2 sprigs rosemary; 2 garlic cloves, crushed; Flaky sea salt

Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter will deliver toasty flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

Recipe information

Yield
2 servings

Ingredients

1 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)

Kosher salt, freshly ground pepper

2 tsp. vegetable oil

3 Tbsp. unsalted butter

2 sprigs rosemary

2 garlic cloves, crushed

Flaky sea salt

Preparation

Step 1
Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
Step 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°F–125°F for medium-rare), 8–10 minutes.
Step 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°F–130°F.)
Step 4
Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.