Cooking a steak in butter is a culinary art that can elevate a simple meal to a restaurant-quality experience. The rich, nutty flavor of browned butter infuses the steak, creating a delicious crust and juicy interior. However, achieving this perfect balance without burning the butter can be tricky. This comprehensive guide will walk you through the steps, techniques, and secrets to mastering the art of cooking steak in butter without turning it into a smoky disaster.
Choosing the Right Steak and Butter
The foundation of a great steak lies in selecting the right ingredients. The cut of steak and type of butter you use will significantly impact the final result.
Selecting the Perfect Cut of Steak
Not all steaks are created equal. Certain cuts are better suited for pan-searing and butter-basting than others. Consider these factors when choosing your steak:
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Marbling: Marbling refers to the intramuscular fat within the steak. More marbling equals more flavor and tenderness. Look for steaks with ample marbling throughout the cut.
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Thickness: A thicker steak, generally at least 1.5 inches thick, is ideal for butter-basting. This allows for a good sear on the outside while maintaining a juicy interior.
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Popular Cuts: Excellent choices for cooking in butter include ribeye, New York strip, and filet mignon. Ribeye offers exceptional marbling, the New York strip provides a firm texture, and filet mignon is known for its tenderness.
The Best Butter for Steak
The type of butter you use plays a crucial role in the final flavor and preventing burning.
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Unsalted Butter: Unsalted butter is the preferred choice because it allows you to control the salt content of your steak. Salt enhances flavor but can also burn easily at high temperatures.
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Clarified Butter (Ghee): Clarified butter, or ghee, has had its milk solids removed, making it much more resistant to burning. This is an excellent option if you are concerned about burning the butter. It can be used alone or in combination with unsalted butter.
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Avoid Margarine or Butter Substitutes: These products contain water and other additives that can negatively affect the sear and flavor of your steak.
Preparing Your Steak for Success
Proper preparation is key to achieving a perfectly cooked steak.
Thawing and Tempering
If your steak is frozen, thaw it completely in the refrigerator for 24-48 hours. Once thawed, remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes, or up to an hour, before cooking. This allows the steak to cook more evenly.
Patting Dry and Seasoning
Use paper towels to thoroughly pat the steak dry. This is crucial for achieving a good sear. Moisture is the enemy of a crispy crust.
Season generously with salt and freshly ground black pepper. Don’t be shy with the seasoning; it will create a flavorful crust. You can also add other seasonings, such as garlic powder, onion powder, or smoked paprika, to your liking.
Optional Marinades
While not essential, a marinade can add extra flavor and tenderize the steak. If using a marinade, be sure to pat the steak completely dry before searing.
The Butter-Basting Technique: Step-by-Step
The butter-basting technique involves searing the steak in a hot pan and then basting it with melted butter infused with aromatics.
Choosing the Right Pan
A heavy-bottomed pan is essential for even heat distribution. Cast iron is an excellent choice, as it retains heat well. Stainless steel is another good option. Avoid non-stick pans, as they don’t get hot enough for a proper sear.
Heating the Pan and Adding Oil
Place the pan over medium-high heat. Add a high-smoke-point oil, such as avocado oil, canola oil, or grapeseed oil. The oil helps to conduct heat and prevent the butter from burning too quickly. Use about a tablespoon of oil for a 12-inch pan.
Searing the Steak
Once the oil is shimmering and almost smoking, carefully place the steak in the hot pan. Avoid overcrowding the pan, as this will lower the temperature and prevent a good sear.
Sear the steak for 2-3 minutes per side, or until a deep, golden-brown crust forms. Resist the urge to move the steak around; let it develop a good sear before flipping.
Adding Butter and Aromatics
Once the steak has been seared on both sides, reduce the heat to medium. Add 4-6 tablespoons of unsalted butter to the pan. As the butter melts, add aromatics such as crushed garlic cloves, sprigs of rosemary, and thyme.
Basting the Steak
Tilt the pan slightly and use a spoon to scoop up the melted butter and aromatics. Continuously baste the steak with the butter, pouring it over the top and sides for 2-3 minutes. This helps to cook the steak evenly and infuse it with flavor.
Monitoring the Internal Temperature
Use a meat thermometer to monitor the internal temperature of the steak. The desired doneness depends on your preference:
- Rare: 125-130°F
- Medium-Rare: 130-135°F
- Medium: 135-145°F
- Medium-Well: 145-155°F
- Well-Done: 155°F+
Remove the steak from the pan when it is 5-10 degrees below your desired temperature, as it will continue to cook while resting.
Resting the Steak
Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful final product. Tent the steak loosely with foil to keep it warm.
Slicing and Serving
Slice the steak against the grain to maximize tenderness. Serve immediately and enjoy.
Tips and Tricks for Preventing Butter from Burning
Preventing the butter from burning is crucial for achieving a delicious steak. Here are some tips and tricks to ensure success:
Use a High-Smoke-Point Oil
As mentioned earlier, using a high-smoke-point oil in conjunction with butter raises the overall smoke point and prevents the butter from burning too quickly.
Control the Heat
Start with high heat for searing, but reduce the heat to medium when adding the butter. This allows the butter to melt and infuse the steak without burning.
Don’t Overcrowd the Pan
Overcrowding the pan lowers the temperature and prevents a good sear, which can lead to the butter burning as it sits in the pan for too long. Cook the steaks in batches if necessary.
Use Clarified Butter (Ghee)
Clarified butter has a higher smoke point than regular butter, making it less likely to burn.
Monitor the Butter Closely
Pay close attention to the butter as it melts. If it starts to brown too quickly or emit a burnt smell, reduce the heat or remove the pan from the heat temporarily.
Remove Milk Solids
Milk solids contribute to the browning and burning of butter. Consider using clarified butter or skimming off the milk solids as they accumulate in the pan.
Baste Quickly
Once the butter is melted, baste the steak quickly and efficiently. The longer the butter sits in the pan, the more likely it is to burn.
Add Butter Later
Consider adding the butter to the pan after searing the steak on both sides. This minimizes the amount of time the butter is exposed to high heat.
Adding Flavor to Your Butter-Basted Steak
Butter-basting provides a fantastic base for adding even more flavor to your steak.
Garlic and Herbs
Adding crushed garlic cloves, sprigs of rosemary, thyme, or sage to the butter infuses the steak with aromatic flavors.
Shallots
Finely minced shallots add a delicate onion-like flavor to the butter and steak.
Chili Flakes
A pinch of red pepper flakes adds a subtle kick of heat to the steak.
Lemon Juice
A squeeze of lemon juice at the end adds brightness and acidity to balance the richness of the butter.
Soy Sauce or Worcestershire Sauce
A splash of soy sauce or Worcestershire sauce adds umami and depth of flavor.
Troubleshooting Common Problems
Even with the best preparation, things can sometimes go wrong. Here’s how to troubleshoot some common problems:
Steak is Burning on the Outside but Raw on the Inside
This is usually caused by cooking the steak over too high heat. Reduce the heat and continue basting with butter until the steak reaches your desired internal temperature.
Butter is Burning Before the Steak is Cooked
This is usually caused by using too much heat or not enough oil. Reduce the heat and add more oil to the pan. You can also try using clarified butter.
Steak is Tough
This can be caused by overcooking the steak or using a cut of steak that is not well-suited for pan-searing. Choose a steak with good marbling and avoid overcooking it. Remember to slice against the grain.
Steak Lacks Flavor
This can be caused by not seasoning the steak adequately or not using enough aromatics in the butter. Season the steak generously with salt and pepper and add plenty of garlic, herbs, or other flavorings to the butter.
Serving Suggestions for Butter-Basted Steak
A perfectly cooked butter-basted steak is a showstopper on its own, but pairing it with the right sides can elevate the meal to a truly memorable experience.
Classic Sides
- Mashed Potatoes: Creamy mashed potatoes are a classic pairing with steak.
- Roasted Vegetables: Roasted asparagus, Brussels sprouts, or carrots provide a healthy and flavorful complement to the steak.
- Creamed Spinach: Rich and creamy spinach is another classic pairing.
More Adventurous Sides
- Grilled Corn on the Cob: Grilled corn adds a touch of sweetness and smokiness.
- Sweet Potato Fries: Sweet potato fries offer a unique and satisfying alternative to regular fries.
- Mac and Cheese: A decadent mac and cheese is a crowd-pleasing side dish.
Sauces
While a butter-basted steak is delicious on its own, a sauce can add an extra layer of flavor.
- Bearnaise Sauce: A classic French sauce made with clarified butter, egg yolks, tarragon, and shallots.
- Red Wine Reduction: A rich and flavorful sauce made with red wine, beef broth, and aromatics.
- Chimichurri Sauce: A vibrant Argentinian sauce made with parsley, garlic, oregano, red wine vinegar, and olive oil.
Cooking a steak in butter is a rewarding culinary experience. By following these steps and tips, you can achieve steakhouse-quality results in your own kitchen. Remember to choose the right steak and butter, prepare the steak properly, master the butter-basting technique, and avoid burning the butter. With a little practice, you’ll be cooking perfect butter-basted steaks every time.
What type of steak works best for cooking in butter?
For optimal results when cooking steak in butter, choose cuts that are well-marbled, meaning they have intramuscular fat. Ribeye, New York strip, and porterhouse are excellent options due to their rich flavor and fat content. The fat renders beautifully during cooking, contributing to a juicy and flavorful steak. Aim for steaks that are at least 1-inch thick to ensure even cooking and prevent them from drying out too quickly.
Leaner cuts like sirloin or tenderloin can also be cooked in butter, but require extra attention to prevent them from becoming tough or dry. In these cases, it’s crucial to use a higher butter-to-steak ratio and monitor the internal temperature closely. Consider basting more frequently and reducing cooking time slightly. Adding a splash of stock or wine to the pan after searing can also help maintain moisture.
What kind of butter should I use for cooking steak?
Unsalted butter is generally recommended for cooking steak as it allows you to control the overall salt content of the dish. Using salted butter can lead to an overly salty steak, especially when combined with seasoning beforehand. Opt for high-quality butter with a high fat content for the best flavor and browning capabilities. European-style butter, with its higher butterfat percentage, is a particularly good choice.
Clarified butter, or ghee, is another excellent option. Clarified butter has had the milk solids removed, which raises its smoke point and prevents it from burning as easily as regular butter. This allows you to cook the steak at a higher temperature, achieving a better sear without the risk of the butter turning brown and bitter. If using regular butter, monitor the heat carefully and adjust as needed to avoid burning.
How do I prevent the butter from burning while cooking steak?
Preventing butter from burning is crucial for achieving steakhouse perfection. The key is to maintain a moderate heat level. Start with medium-high heat to get a good sear on the steak, but then reduce the heat to medium or medium-low for the remainder of the cooking process. This will allow the butter to gently infuse the steak with flavor without scorching.
Another trick is to add a small amount of high-smoke-point oil, such as avocado or canola oil, to the pan along with the butter. The oil will help raise the overall smoke point of the fat mixture, making it less likely to burn. Furthermore, constant basting with the butter helps to regulate the temperature of the pan and prevents the butter from sitting stagnant and overheating.
What temperature should my steak be before cooking?
Bringing your steak to room temperature before cooking is an essential step for even cooking. Take the steak out of the refrigerator about 30-60 minutes before you plan to cook it. This allows the internal temperature of the steak to rise slightly, resulting in a more evenly cooked steak from edge to edge. The steak won’t actually reach “room temperature,” but the difference in temperature from fridge to counter makes a significant impact.
When a cold steak is placed in a hot pan, the outside cooks much faster than the inside, often leading to an overcooked exterior and an undercooked center. Allowing the steak to temper minimizes this temperature gradient, allowing for a more consistent level of doneness throughout the steak. Use this time to also pat the steak dry with paper towels, which helps achieve a better sear.
How do I know when my steak is cooked to the right doneness?
The most accurate way to determine the doneness of your steak is to use a reliable meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding bone or fat. Refer to a temperature chart for your desired level of doneness: rare (125-130°F), medium-rare (130-135°F), medium (135-145°F), medium-well (145-155°F), and well-done (155°F+).
Alternatively, you can use the touch test. Gently press the center of the steak with your finger. Rare steak will feel very soft, medium-rare will feel slightly firmer, medium will have a noticeable firmness, and well-done will feel very firm. Practice makes perfect with the touch test, so use a thermometer to confirm your assessment until you become more confident in your judgment. Remember that the steak’s internal temperature will continue to rise slightly after it’s removed from the heat, known as carryover cooking.
What are some good herbs and aromatics to add to the butter while cooking steak?
Adding herbs and aromatics to the butter infuses the steak with incredible flavor. Fresh herbs like thyme, rosemary, and sage are excellent choices. Simply add a few sprigs to the pan during the last few minutes of cooking, allowing their flavors to release into the butter. Garlic cloves, lightly crushed, can also add a pungent and savory note. Keep the garlic in its skin to prevent it from burning easily.
Shallots, sliced thinly, are another great addition to the butter. They caramelize beautifully and impart a subtle sweetness and oniony flavor. A bay leaf can add a delicate and earthy undertone to the steak. Remember to remove the herbs, garlic cloves, shallots, and bay leaf before serving the steak to avoid any overpowering flavors or unpleasant textures. These aromatics have already served their purpose by flavoring the butter and the steak.
How long should I rest the steak after cooking?
Resting your steak after cooking is crucial for a juicy and tender result. Allow the steak to rest for at least 5-10 minutes before slicing. During cooking, the muscle fibers tighten and the juices are forced towards the center. Resting allows these fibers to relax and the juices to redistribute evenly throughout the steak.
Cover the steak loosely with foil while it rests to keep it warm without steaming it. Cutting into the steak immediately after cooking will result in the juices running out onto the cutting board, leaving you with a drier steak. By resting, you allow the juices to be reabsorbed into the meat, resulting in a more flavorful and succulent eating experience.