Pan-Seared Steaks with Butter Basting | CookOS

Perfect Pan-Seared Steaks

Name: Pan-Seared Steaks with Butter Basting
Prep time: 45 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 bone-in ribeye steaks, at least 1 1/2 inches thick, about 1 pound (450g) each (see note); Kosher salt; 2 tablespoons (30ml) oil; Freshly ground black pepper; 2 tablespoons (30g) butter; A few thyme sprigs and sliced shallots (optional)

A foolproof pan-searing technique that delivers an even golden crust and deep flavor using pre-salting and butter basting. This method works with bone-in ribeyes at least 1½ inches thick for restaurant-quality results.

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Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Serious Eats

Ingredients

2 bone-in ribeye steaks, at least 1 1/2 inches thick, about 1 pound (450g) each (see note)
Kosher salt
2 tablespoons (30ml) oil
Freshly ground black pepper
2 tablespoons (30g) butter
A few thyme sprigs and sliced shallots (optional)optional

6 Ingredients

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Instructions

1
Pat steaks dry with paper towels. Season liberally with salt. Allow to rest at room temperature for at least 40 minutes and up to 2 hours. Alternatively, place on a plate or on a rack over a baking sheet in the refrigerator overnight. Remove from refrigerator at least 40 minutes before cooking.
2
In a large stainless-steel or cast iron skillet, heat oil over high heat until heavily smoking. Season steaks with pepper, add to pan, and cook, flipping frequently with tongs until well browned on all sides (including edges, which you can sear by holding steaks sideways with tongs) and the internal temperature has reached 110°F (43°C) for rare or 130°F (54°C) for medium (steak will continue to cook for a bit afterward), 6 to 12 minutes depending on thickness.
3
Add butter and optional aromatics to pan and continue to cook, flipping often, for an additional 2 minutes. Remove from pan and let rest in a warm place for at least 5 minutes before serving.

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Tips & Notes

Pro tips

Pat steaks completely dry before searing; any surface moisture prevents crust formation.
Use a heavy-bottomed skillet (cast iron or stainless steel) preheated until it just begins to smoke for optimal browning.
Avoid moving steaks once they hit the pan; let them sit undisturbed for 3–4 minutes per side to develop a golden crust.
Baste with foaming butter in the final 2–3 minutes, tilting the pan to pool butter, and spoon it continuously over the top for even browning.

Substitutions

Bone-in ribeye → boneless ribeye or New York strip (cooking time may vary slightly)
Thyme and shallots → garlic cloves, rosemary, or smashed garlic (optional but recommended for flavor)

Storage & make-ahead

Store cooled steaks in an airtight container up to 3 days. Reheat gently in a low oven (275°F) or on a cool side of the skillet to avoid overcooking.

Common Questions

Why pre-salt steaks and for how long?

Pre-salting draws out moisture initially, then allows the surface to dry and reabsorb salt, seasoning the meat throughout and promoting better browning. Salt 40 minutes ahead or just before cooking; avoid the 15-40 minute window.

What oil should I use for pan-searing?

Use an oil with a high smoke point such as vegetable, canola, or avocado oil. Avoid olive oil, which smokes at lower temperatures and can burn.

How do I know when the steak is done?

Use a meat thermometer: 120–130°F for rare, 130–135°F for medium-rare, 135–145°F for medium. Remove steaks 5°F below target; they'll rise as they rest.

Can I use boneless steaks instead of bone-in?

Yes. Boneless ribeyes or New York strips work with the same technique, though bone-in steaks may take slightly longer to cook through and add flavor.

Why butter-baste and when should I start?

Butter basting bastes the steak in foaming butter and aromatics, adding flavor and helping cook the top. Begin basting in the final 2–3 minutes of searing for best results.