Basting Steak In A Pan: Quick, Easy, Delicious!

Basting a steak in a pan is a great way to get a golden-brown crust and evenly sear your steak. The process involves spooning hot butter over a steak in a hot skillet to get an even sear. Basting also helps to distribute the flavours from aromatics such as garlic and rosemary. The key to basting a steak is to ensure the pan is hot enough and to flip the steak frequently.

Choosing the right steak

When it comes to choosing the right steak, there are several factors to consider, including the cut of meat, the grade of the meat, and the desired doneness. Here are some tips to help you select the perfect steak for your next meal:

Popular Cuts of Steak

• Ribeye: Also known as Delmonico or entrecôte, this cut is a personal favourite for many. It offers a large, tender eye of meat surrounded by a swath of fat and a cap from the spinalis muscle. The cap is the juiciest and most flavourful piece you'll find on any steak.
• Strip Steak: Also known as New York Strip, Kansas City Strip, or contre-filet, this cut is similar in texture to the ribeye but comes from a different part of the cow. It offers a relatively tender texture and a good amount of marbling.
• Tenderloin: Also known as filet mignon, this is the most tender cut of meat on the cow. When cooked, it has a buttery, almost spoon-tender texture. However, it lacks flavour due to its low fat content.
• T-Bone: When the tenderloin section is at least 1.25 inches wide, it is called a Porterhouse. This cut includes both the strip and the tenderloin, giving you the best of both worlds.

Grades of Beef

When selecting a steak, it's important to understand the different grades of beef:

• Prime Grade Beef: Prime grade beef accounts for only 2% of all beef produced in the US. It is typically sold to restaurants and hotels due to its abundant marbling and superior flavour.
• Choice Grade Beef: Choice grade falls somewhere between Prime and Select. It is still high quality but has less marbling than Prime.
• Select Grade Beef: Select grade beef is usually leaner, less tender, and has less marbling. It is ideal for marinating or braising.

Doneness

The desired doneness of your steak will also play a role in your selection. Here are the temperature ranges for different levels of doneness:

• Rare: 120-130℉
• Medium Rare: 130-135℉
• Medium: 135-145℉
• Medium Well: 145-155℉
• Well Done: 155℉ and higher

Other Considerations

In addition to the factors mentioned above, here are some other things to keep in mind when choosing a steak:

• Thickness: For a good contrast between the crust and the tender meat inside, opt for a thicker steak (at least 1.5 inches thick).
• Dry-Aged vs Wet-Aged: Dry-aged steak has a more concentrated flavour and a nuttier, cheesier aroma. Wet-aged steak tends to be more tender.
• Bone-In or Boneless: Bone-in steaks may add flavour and prevent moisture loss, but they can make it tricky to brown the meat around the bone.

Now that you know what to look for, you can confidently select the perfect steak for your next pan-seared, butter-basted masterpiece!

Getting the right equipment

The first thing you'll need is a good skillet. Cast iron is the most recommended, as it retains heat well and helps you achieve a consistent searing temperature. Carbon steel is another good option. You'll want to make sure your skillet is large, so you can flip the steak onto a new section of the pan, keeping the heat high.

Next, you'll need a good-quality butter. European and cultured butters often have a higher fat percentage, which is what you're looking for. Avoid cheaper options, as they may have a greasy mouthfeel.

A quality meat thermometer is also essential. This will ensure your steak is cooked to your desired level of doneness. For a medium-rare steak, you're aiming for an internal temperature of 130-135°F.

You'll also need a large spoon for basting, and kitchen tongs for flipping the steak.

Some recipes also suggest using a combination of butter and aromatics, such as garlic, shallots, thyme, or rosemary, to add extra flavour to your steak.

Preparing the steak

To prepare your steak, you'll want to start by taking it out of the fridge 30 minutes to an hour before cooking, and patting the surface dry with a paper towel. If you're using a bone-in steak, make sure to dry the area around the bone as well.

Next, season your steak generously with salt and pepper on all sides. If you have the time, it's best to season the steak at least 40 minutes before cooking to allow the salt to draw out moisture from the meat, forming a brine that will then be reabsorbed along with the salt. This will result in better-seasoned and more tender meat.

If you're using a thicker cut of steak, you may also want to consider dry-brining your steak by placing it on a wire rack over a rimmed baking sheet and leaving it in the refrigerator for at least 45 minutes. This will help to draw out moisture and ensure a more evenly cooked steak.

Once your steak is prepared, heat a cast iron or carbon steel skillet over high heat until it's smoking hot. You'll want to use a larger pan to ensure the steak has room to cook evenly and to maintain high temperatures. Add a quarter of a cup of oil to the pan—a type of oil with a high smoke point like canola or avocado oil is best.

Choosing the right steak

When it comes to choosing the right steak, there are a few factors to consider. The most popular cuts include:

• Tenderloin (also known as filet mignon): This is the most expensive cut, usually sold boneless, and is known for being super lean and tender.
• New York Strip (also known as strip or top sirloin): This cut has more overall fat compared to the tenderloin and is a happy middle-of-the-road option that's neither too fatty nor too lean.
• Ribeye: Sold boneless or bone-in, ribeyes have lots of fat and marbling, making them extra juicy and flavorful. They're perfect for cooking over high heat.
• Porterhouse (also known as T-bone): This cut includes a piece of the tenderloin and the New York strip, so you get the best of both worlds. However, cooking this cut can be tricky as you're essentially cooking two different types of meat at the same time.

For pan-searing, it's best to use thicker cuts of steak, ideally at least one and a half inches thick.

Cooking the steak

Now it's time to cook your steak! Place the steak in the hot pan and cook for about one minute on each side, flipping frequently. If you're using a bone-in steak, be sure to sear all sides, including the edges.

Once your steak has a nice golden-brown crust, add butter, garlic, and herbs like thyme or rosemary to the pan. The butter will sizzle and begin to brown, infusing the steak with flavor. Continue to cook the steak, frequently flipping and basting it with the melted butter using a spoon. Tilt the pan slightly to collect the butter in one area, then spoon it over the steak, focusing on any lighter areas to ensure even cooking.

Keep flipping and basting your steak until it reaches your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130-135°F. For a medium steak, cook it to 140°F.

Cooking the steak

To cook the perfect steak, you'll need to start with a good cut of meat. Look for a steak that's at least one and a half inches thick, with plenty of marbling (the fat that shows up as white spiderwebs throughout the meat). This fat will melt as the steak cooks, adding juiciness and flavour.

Take your steak out of the fridge 30 minutes before cooking and pat the surface dry with a paper towel. Season generously with salt right before you’re ready to put it in the pan. You can also add a little olive oil.

Use a cast iron skillet or another heavy-bottomed pan for cooking. Preheat the pan over high heat until it's smoking hot, then add a good glug of oil. You want to use an oil with a high smoke point, like canola or avocado oil.

Now it's time to sear the steak. Place it carefully in the hot oil and sear for one minute on each side. Then, start flipping the steak every 30 seconds to one minute, cooking until the steak is 20-30 degrees away from your desired doneness.

At this point, add butter, garlic, and herbs to the pan. You want the butter to be bubbling away aggressively so that the water evaporates and you're left with pure fat, which will give your steak a golden-brown crust. Baste the steak by tilting the pan and using a spoon to drizzle the foaming butter over the meat. Continue flipping and basting the steak until it reaches your desired internal temperature.

For a medium-rare steak, cook until the internal temperature reaches 130-135°F. For a medium steak, aim for 135-145°F. Use a meat thermometer to check the temperature, placing it into the thickest part of the steak.

Once the steak is cooked to your liking, transfer it to a plate or cutting board and let it rest for at least five minutes before slicing and serving.

Resting the steak

The resting time depends on the thickness of the steak. A good rule of thumb is to rest the steak for 5 minutes per inch of thickness, or 10 minutes per pound. For example, a 1-inch thick steak should rest for 5 minutes, while a 2-inch thick steak should rest for 10 minutes.

To rest the steak, first, remove it from the heat source and transfer it to a cutting board or warm plate. Tent the steak with aluminium foil to trap the heat. After the appropriate resting time, remove the foil and slice the steak.

Note that the steak will continue to cook even after it has been removed from the heat, so it is important to take it off the heat a few degrees before it reaches your desired doneness. For example, if you want a medium-rare steak, remove it from the heat when it reaches an internal temperature of 126°F (52°C).

Frequently asked questions