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How To Make Pan Seared Butter-Basted Steak

How To Make Pan Seared Butter-Basted Steak
hey everybody it's chef keoni and today i'm going to show you guys how to

make

a

steak

just like we do it in the restaurants super juicy perfectly done and just amazingly yummy so the first thing to get the awesomely perfect

steak

is to

make

sure there's no moisture on the stick you really want to pat it dry and

make

sure all the extra moisture is gone next we're gonna season the

steak

and in this i'm using a la salt which is hawaiian salt and then i'm going to season it with some black pepper once i get that done i'm going to flip it over and season the other side one thing that's really important is

make

sure you get a really even seasoning on the entire piece of

steak

because that's really what's going to

make

a big difference if you under season there's no flavor but if you season it properly it's like night and day next thing we're going to do is put it into the pan and i'm using a cast iron skillet because i can get really really even heat i put just a little bit of canola oil into the pans kind of swirling it around and now i'm gonna place the

steak

in and

make

sure that i put the

steak

in and face it away from myself as it lays down just so that 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 really really loud and sizzling which is also a good indicator i just want to

make

sure that i'm checking it just to

make

sure...
how to make pan seared butter basted steak
that there's a good even layer of canola oil underneath the

steak

to help

make

sure that it browns and then i'm going to get ready to put a little bit of

butter

into the pan this is the best part and we really want that

butter

in the pan to melt in there and we're gonna baste the

steak

what's really gonna give us this great flavor is basting it you have milk solids in the

steak

you have the

butter

flavor it's gonna help with the browning and it's also going to give you guys just a lot of flavor now that we got the

butter

going i'm going to add some herbs i'm putting thyme and rosemary in you know you can use thyme or rosemary but i like the blend of both then you know i add a little bit more

butter

once you get the herbs in you're going to let the

steak

just do its thing i'm just trying to

make

sure that there's a good layer of fat under the

steak

to help give it a good crust and then i'm gonna start basting it i'm taking this really brown nutty delicious

butter

and starting to baste the

steak

and that's really gonna continue to help

make

sure that we're getting flavor and ensuring the juiciness of the

steak

now once i get a super good crispy crust i'm going to flip it over and as you can see right here this is like super golden brown and that's flavor what we're taking is the the proteins and the sugars in the

steak

and really letting them get crusty and golden and that adds to the flavor you're...
how to make pan seared butter basted steak
going to continue to baste the

steak

and

make

sure that it stays moist throughout the cooking process now i'm trying to get a good crust on the sec the other side just like i did on the the first side that we've already flipped over so we're letting the

steak

do its thing i'm just checking to see the color it looks it really looks good actually i want more because you know for me a nicely done

steak

has a lot of really crispy crust and that's why we want to start with a thick stick a one and a quarter to one and a half inch

steak

because you want to give it time so you can get a really really good crust without the

steak

over cooking now i added a little bit of fresh

butter

in here because you know i felt like it it needed a little bit more for me to baste with and the addition of fresh

butter

and milk solids is going to help where some of the original set of

butter

i put in is starting to kind of get expired because it's been cooking so long i just flipped it over it's got a really really great color i wanted to just get a little bit more of a crust develop on that side and then shortly we're going to check the temperature and i always use a meat thermometer because it's going to give me a precise precise measurement and for this

steak

a medium rare

steak

i'm looking for about 120 to 125. so once i hit that magic 120 to 1225 for a medium rare plus

steak

you take the

steak

out and you let it rest so this

steak

has rested for about five...
how to make pan seared butter basted steak
minutes all the juices kind of come back and now i'm getting ready to slice it this is a t-bone so i'm taking off of the strip loin first and that little piece of of tenderloin that's coming off and then we're gonna go ahead and slice it nicely for a beautiful restaurant presentation our

steak

is done now you see how the nice crust that we have on here this is a beautiful t-bone

steak

we have a little bit of the fillet here we've got the the piece of the strip loin here that is nicely sliced here we did it kind of like how restaurants do it it's ready to be just eaten but the nice thing about a thick

steak

is see how we're able to get a really good crust on there on both sides but we have a beautiful like a medium rare plus doneness and i think that's that's the way i like my

steak

s i also like to finish them with just a little bit of of sea salt which gives it a little bit of burst of texture and salt and mineral flavor i'm gonna go for a taste here and don't forget for more recipes and videos like this visit us at foodland.com