Serious Eats: Recipes
Butter-Basted Pan-Seared Thick-Cut Steaks
Note: This recipe is designed for very large steaks, at least 1 1/2 inches thick weighing 24 to 32 ounces with the bone-in. Porterhouse, T-bone, ribeye, or New York strips will all work. Avoid using tenderloin steaks, as they are likely to overcook. For better results, let steaks rest at least 45 minutes at room temperature or up to three days loosely covered in the refrigerator after seasoning in step 1.
About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.
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