How To Make Pan Seared Butter-Basted Steak

Hello everyone, I'm chef keoni and today I'm going to show you how to

make

a

steak

just like we do in restaurants, super juicy, perfectly done and incredibly delicious, so the first thing to get the amazingly perfect

steak

is to

make

sure. there is no moisture on the bar, you really want to pat it dry and make sure all the extra moisture is gone. Then we're going to season the steak and in this I'm using salt which is Hawaiian salt and then I'm going to season it with a little bit of black pepper once I'm done with it, I'm going to turn it over and season the other side.

One thing that's really important is making sure that you get a really uniform seasoning across the entire piece of meat because that's really what's happening. To make a big difference, if you season it lightly it has no flavor, but if you season it properly it is like day and night. The next thing we're going to do is put it in the pan and I'm using a cast iron skillet because I can get it really, really even, I put just a little bit of canola oil in the pans, turning them around and now I'm going to put the steak in and make sure put him down and face him away from me as he lays down. just so it doesn't splatter now, as you can see, the thing is smoking nicely and that's what I'm looking for, it's going to sound very, very loud and sizzling, which is also a good indicator.

I just want to make sure that I'm checking it just to make sure there's an even layer of canola oil under the steak to make sure it's browned and then I'm going to get ready to put a little bit of

butter

in the pan. This is the best part. and we really want the

butter

in the pan to melt there and we're going to baste the steak. What will really give us this great flavor is sprinkling it. You have milk solids in the steak. You have the taste of butter. This will help it brown. and it will also give them a lot of flavor now that we have the butter.

I'm going to add some herbs. I'm putting thyme and rosemary. They know they can use thyme or rosemary, but I like the mix. both, so you know I add a little bit more butter once you have the herbs, you're going to let the steak do its job. I'm just trying to make sure there's a good layer of fat under the steak to help give it a good crust and then I'll start basting it. I'm going to take this delicious really brown nut butter and I'm going to start basting it on the steak and that's really going to continue to help make sure that we get flavor and lock in the juiciness of the steak now once it's got a super nice crispy crust, I'm going to turn it over and like you can see here, it's super browned and that's the flavor, what we're taking is the proteins and the sugars in the steak and really letting them get crispy and browned and that increases the flavor, you're going to continue to baste the steak and make sure that remain moist throughout the cooking process.

Now I'm trying to get a good crust on the second side. just like I did on the first side we already flipped, so we let the steak do its job. I'm just checking the color. It looks, it really looks good. In fact, I want more because you already know it. A well-done steak has a very crispy crust and that's why we want to start with a thick piece of steak about an inch and a quarter to an inch and a half because you have to give it time so you can get a really good crust. without the steak overcooking now I added a little bit of fresh butter here because you know I felt like it needed a little bit more to baste it and the addition of fresh butter and dairy solids will help some of the original set of butter that I put in is starting to expire because it's been cooking for so long that I just turned it over.

It has a really fantastic color. I wanted a little bit more crust to form on that side and then we're going to check the temperature shortly and I always use a meat thermometer because it's going to give me an accurate, precise measurement and for this steak, a medium rare steak, I'm looking for between 120 and 125. So once you get to that magic 120 to 1225 for a medium rarer steak, you take the steak out and let it rest so this steak has rested for about five minutes, all the juices come back and now I'm getting ready to cut it. .

This is a t-bone, so first I'm going to remove the tenderloin and that little piece of tenderloin that's coming off and then we're going to go ahead and cut it up nicely for a beautiful presentation in the restaurant. Our steak is ready, now you see how beautiful it is. crust that we have here this is a beautiful ribeye we have some filet here we have the piece of tenderloin here that is very well cut here we did it like the restaurants do it is ready to eat, but the good thing about a thick steak is see how we can get a really good crust on both sides, but we have a beautiful medium-rare and cooked medium and I think that's the way.

I like my steaks. I also like to finish them with a little sea salt, which gives it a bit of salty, mineral texture and flavor. I'm going to try it here and don't forget it for more. recipes and videos like this visit us at foodland.com