Guide to Pan Basting a Steak

A simple and effective method to a butter basted steak.

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Recipe Highlights:

• Use a thermometer for better accuracy and a Chef’s Press to help enable browning more quickly and evenly.

• Dry brine your steaks, salting them as soon as you get home from the store and letting them sit on a wire rack overnight in the fridge.

• Resting your steaks before basting gives you more time to develop a deep crust.

• Baste ‘away from you’ and be diligent, the time is short and precious!

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Table of Contents:

• The Right Cut of Meat?
• A Time to Season
• Tempering Your Steak
• A Ripping Hot Skillet
• Using a Thermometer and a Chef’s Press
• A Time to Rest
• A Time to Baste
• Make it a Meal
• Youtube Video
• Recipe Mods and Notes
• Full Recipe
• Macros
• Comments

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The Right Cut of Meat?

There are so many different cuts of beef that you can go with when deciding what steak you’d like to cook!

Growing up, filet mignon was all of the rage at local restaurants because of it’s super soft texture. It’s a much leaner cut of meat though so it dries out quickly if overcooked and often needs the assistance of a decadent sauce to feel complete. All in all, great at weddings and special occasions but not my favorite way to go when cooking at home.