Pan roasting while basting with herb-infused butter helps ensure a moist, decadent steak. This technique can be used with any single-serving steak – strip steaks, filets, ribeyes, etc.
- Grass-Fed Beef Steaks of Choice
- High Heat Oil (Grapeseed, Peanut or Canola)
- 2 T Unsalted Butter
- 2 Fresh Rosemary Sprigs
- Salt & Pepper
Pat the steak(s) dry and season them with salt & pepper.
Get a pan quite hot over medium-high heat – add the oil.
Continue to heat just until the oil begins to smoke, then carefully add the steak.
Sear the steak on all sides (3-5 minutes per side) to develop a flavorful crust.
Reduce the heat to medium and add the butter & rosemary.
Continue to cook the steak until it reaches your desired level of doneness, basting periodically with the melted butter in the pan.
Remove the steak from the pan, cover it loosely with foil, and let it rest for five minutes before slicing and/or serving.