How To Make Pan Seared Butter-Basted Steak

hey everybody it's chef keone and today i want to show you guys how to make a steak just like we do it in the restaurants super juicy perfectly done and just amazingly yummy so the first thing to get the awesomely perfect steak is to make sure there's no moisture on the stick you really want to Pat it dry and make sure all the extra moisture is gone next we're gonna season the steak and in this I'm using a lot I saw which is Hawaiian salt and then I'm going to season it with some black pepper once I get that done I'm gonna flip it over and season the other side one thing that's really important is make sure you get a really even seasoning on the entire piece of steak because that's really what's gonna make a big difference if you under season there's no flavor but if you season it properly it's like night and day next thing we're gonna do is put it in to the pan and I'm using a cast-iron skillet because I can get really really even heat I put just a little bit of canola oil into the pan it's kind of swirling it around and now I'm gonna place the steak in and make sure that I put the steak in and face it away from myself as it lays down just so that it is a splatter now as you can see the thing is smoking nicely and that's what I'm looking for it's gonna sound really really loud and sizzling which is also a good indicator I just want to make sure now I'm checking it just to make sure that there's a good even layer of canola oil underneath the steak to help make sure that it Browns and then I'm gonna get ready to put a little bit of butter into the pan this is the best part and we really want that butter in the pan to melt in there and we're gonna base the steak what's really gonna give us this great flavor is basting it you have milk solids in a steak you have the butter flavor it's gonna help with the Browning and it's also gonna give you guys just a lot of flavor now that we got the butter going I'm gonna add some herbs I'm putting thyme and rosemary in you know you can use thyme or rosemary but I like the blend of both then you know I add a little bit more butter [Music] once you get the herbs in you're gonna let the steak just do its thing I'm just trying to make sure that there's a good layer of fat under the state to help give it a good crust and then I'm gonna start basting it I'm taking this really brown nutty delicious butter and starting to base the steak and that's really gonna continue to help make sure that we're getting flavor and ensuring the juiciness of the steak now once I get a super good crispy crust I'm gonna flip it over as you can see right here this is like super golden brown and that's flavor what we're taking is the the proteins and the sugars in the state and really letting them get crusty and golden and that adds to the flavor you're gonna continue to base the steak and make sure that it stays moist throughout the cooking process now I'm trying to get a good crust on the sick with the other side just like I did on the first side that we've already flipped over so we're letting the steak do its thing I'm just checking to see the color it looks a really looks good actually I want more because you know for me a nicely done steak has a lot of really crispy crust and that's why we want to start with a thick steak a 1 and 1/4 it's one and a half inch steak because you want to give it time so you can get a really really good crust without the steak overcooking now I added a little bit of fresh butter in here because you know I felt like it needs a little bit more for me to base with and the additional fresh butter and milk solids is gonna help where some of these the original set of butter I put in is starting to kind of get expired because it's been cooking so long I just flipped it over it's got a really really great color I wanted to just get a little bit more of a crust develop on that side and then shortly we're gonna check the temperature and I always use a meat thermometer because it's gonna give me a precise precise and for this steak a medium-rare steak I'm looking for about 120 to 125 so once I hit that magic 120 to 122 five for a medium-rare plus steak you take the steak out and you let it rest so this steak has rested for about five minutes so all the juices kind of come back and now I'm getting ready to slice it this is a t-bone so I'm taking off of the strip loin first and that little piece of tenderloin that's coming off and then we're gonna go ahead and slice it nicely for a beautiful restaurant presentation our steak is done now you see how the nice crust that we have on here this is a beautiful t-bone steak we have a little bit of the filet here we've got the piece of the strip loin here that is nicely sliced here we did it kind of like how restaurants do it it's ready to be eaten but the nice thing about a thick steak is see how we're able to get a really good crust on there on both sides but we have a beautiful like a medium where Plus doneness and I think that's that's the way I like my steaks I also like to finish them with just a little bit of sea salt which gives it a little bit of bursts of texture and salt and mineral flavor I'm gonna go for a taste here and don't forget for more recipes and videos like this visit us at flute landcom [Music]

Channel: Foodland Hawaii

Views: 11,149,046

Rating: 4.7425046 out of 5

Keywords: foodland, hawaii, grocery store, steak, dinner, recipe

Id: kbpIYAnt-7k

Length: 5min 51sec (351 seconds)

Published: Tue Feb 28 2017