Restaurant Basting Method:
Pat steaks dry. Do not add oil to the meat, but still season generously. Heat 2 tablespoons cooking oil in a large heavy skillet over medium-high heat. Add in steak and sear 2-3 minutes. Flip and sear an additional 30 seconds before adding in 4 tablespoons butter and any aromatics you want to use like rosemary, thyme, or smashed garlic cloves. Tip the pan and use a spoon to start basting the steak with the liquids as it cooks. Once the second side has had a chance to cook for 3 minutes, flip again and continue flipping every 1 minute, basting constantly, until the desired internal temperature is reached.
Serving: 1steak | Calories: 846kcal | Carbohydrates: 1g | Protein: 69g | Fat: 63g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Trans Fat: 0.5g | Cholesterol: 238mg | Sodium: 1430mg | Potassium: 922mg | Fiber: 0.3g | Sugar: 0.01g | Vitamin A: 404IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 6mg
