Butter Basted Steak

Active Time: 15 minutes

Total Time: 1 1⁄2 hour (with resting)

Yield: Serves 2

Ingredients

1 1 3⁄4” thick boneless NY Strip or ribeye (about 1 1⁄2 pounds)

Kosher salt

Black pepper

2 tsp neutral oil such as vegetable or sunflower

8 tablespoons (1 stick) Unsalted Zeal Creamery Butter

4 cloves garlic, smashed and skin removed

2 sprigs rosemary

Flaky sea salt

Directions

1. Pat steak dry with paper towels and season generously, all over with salt and a few grinds

of black pepper. Allow the steak to sit at room temperature for 1 hour. Pat dry once again

before cooking if needed.

2. When ready to cook, turn on the kitchen hood or open a window. Cooking the steak will

make a lot of smoke, this is normal.

3. Heat a cast iron skillet over medium high heat, until very hot. Add the oil, once it is

smoking add the steak. Sear undisturbed until a dark golden crust forms, about 3

minutes per side.

4. If the steak has a fat cap around the exterior, sit it on its side to sear until browned, about

2 minutes.

5. Turn the heat down to low and add the stick of butter, garlic cloves, and rosemary sprigs

to the lower side of the pan closest to the handle.

6. Use a kitchen towel around the hot cast iron handle and tilt the pan towards yourself,

allowing the butter to melt, brown, and pool towards the handle.

7. Using a large metal spoon, continuously spoon the melted butter over the steak. Basting

it for about 2-3 minutes per side. For medium rare, cook the steak to an internal

temperature of 120-125.

8. Set the steak on a rack to cool for 10-15 minutes. Slice against the grain and sprinkle with

flaky sea salt.