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Pan-Seared Butter-Basted Steak | Dinner


  • 2 thick-cut steaks (such as ribeye or sirloin)
  • High-quality sea salt
  • Freshly ground black pepper
  • 2 cloves garlic, lightly crushed
  • 1 small onion, sliced
  • 4 tablespoons unsalted butter
  • Fresh herbs (such as rosemary and thyme)


  1. Season both sides of the steaks generously with salt and pepper. Let them come to room temperature.
  2. Place steaks in a cold non-stick skillet along with garlic, onion, and 2 tablespoons of butter.
  3. Turn the heat to low and slowly heat the steak, flipping every 5 minutes, until it starts to brown (about 15-20 minutes).
  4. Increase heat to medium-high and add remaining butter and fresh herbs.
  5. Continue to cook, flipping steak every minute, and start basting with the melted herb butter frequently until the desired doneness is reached (about 10-15 more minutes for medium-rare).
  6. Rest the steak for 5 minutes before slicing.

Drink Suggestions

  • Makers 46 French Oaked
  • Water