How To Butter Baste A Steak for Steak Bowls
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Butter basting a steak is a game-changer for creating an irresistibly flavorful and juicy steak, ideal for steak bowls. This classic technique involves continuously spooning hot, aromatic butter over the steak as it cooks, infusing it with rich, deep flavors and ensuring a perfect sear. Whether you’re a seasoned chef or a home cook, mastering this method will elevate your steak bowl to a new level of deliciousness.
Cooking steak on the stove is an effective way to keep mealtime simple yet delicious. Learning how to sear a steak is a valuable skill that you will use time and time again. In addition to this recipe, my Pan-Seared Skirt Steak With Parmesan Cheese Sauce is a decadent dinner that is sure to please your family and impress your guests.
Why You’ll Want to Butter Baste a Steak
- Tender and Juicy Steak: Butter basting is a method that infuses flavor into a thin steak while keeping it tender and juicy.
- Perfect Exterior: The butter helps to achieve a perfectly browned crust by caramelizing the surface of the steak, resulting in a crispy exterior. It contrasts perfectly with the juicy interior.
- Simple: Once you learn how to baste a steak with butter, it is a straightforward technique that will elevate all your dishes moving forward. It only takes a few minutes and minimal ingredients to take your steak from good to restaurant-quality.
Butter Basted Steak Ingredients
- Flank steak – different cuts of beef bring varying degrees of tenderness, fat content and flavor. Flank steak is a cut of beef that is known for its rich flavor that is best cooked over high heat.
- Salt and pepper – season to taste to bring out the steak’s flavors and balance the richness of the butter.
- Olive oil – it will help the steak from sticking to the pan while also providing additional fat for searing to ensure the steak cooks evenly.
- Butter – the star ingredient to add richness and moisture to the steak.
- Garlic – smashing the garlic adds a pungent, savory layer to the butter and an extra punch of flavor.
Ingredients for Steak Bowls
Creating a steak bowl is a fun and versatile way to enjoy a hearty meal packed with flavor. The beauty of a steak bowl is in its customization – you can mix and match any ingredients to suit dietary needs or preferences. Take a Mediterranean twist by incorporating the following ingredients:
- Butter lettuce
- Cherry tomatoes
- Hummus
- Feta cheese
- Red onion slices
- Fresh dill
- Balsamic vinegar optional
How To Butter Baste a Steak
STEP ONE: Sear the steak. Heat a large skillet over medium high heat. Add some olive oil to the pan. You will know it is ready when a few drops of water sizzle and evaporate almost instantly when sprinkled on the surface.
Once hot, add the steak and sear for about 2-3 minutes per side to get a golden browned crust. If cooking more than one steak, cook in batches to avoid overcrowding the pan.
STEP TWO: Butter baste the steak. Add the butter and garlic to the pan with the steak. Once melted, lift your skillet by its handle to tip it, allowing the fat to collect at the bottom. Using a large spoon, begin scooping up the butter and pouring it all over the meat. Make sure to stop and flip the steak often, every 30 seconds to a minute, for a more evenly cooked center.
After a couple minutes, stop and take the internal temperature of the steak with a kitchen thermometer. Use this guide to cook the steak to desired temperature – 120°F in the center of the steak for rare meat; 130°F medium-rare; 140°F medium; and above is well-done. Let the steak rest for 5-10 minutes before slicing.
How To Make Steak Bowls
Layer the steak bowls by beginning with a generous handful of fresh lettuce at the bottom of the bowl. You can use a single variety such as butter lettuce or a blend to introduce a crisp romaine or flavorful arugula.
Next, scatter tomatoes, onions, feta cheese, hummus, and fresh dill on top of the lettuce. Layer the pan seared steak on top. Drizzle with olive oil and balsamic vinegar if desired.
Tips and Tricks
- Heat the skillet. Starting off with a very hot skillet allows for a quick, even sear that locks in the juices.
- Use cold butter. When you add butter for basting, use cold butter straight from the fridge. As it melts gradually, it will allow you to baste for longer without burning the butter.
- Add aromatics. Besides garlic, consider fresh herbs like thyme, rosemary or sage to infuse layers of flavor.
- Rest the steak. After cooking, let the steak rest for 5-10 minutes before slicing and serving – this is key to keeping the steak tender and juicy.
- Marinate for flavor. If time allows, marinating the steak overnight can add extra flavor. Even a simple marinade of olive oil, garlic, splash of vinegar, and herbs can enhance the taste.
- Drizzle sauce. Adding a drizzle of a flavorful sauce over the top of the steak bowls before serving can bring the whole dish together. A tzatziki sauce for these Mediterranean bowls would pair nicely.
Best Sides for Steak Bowls
- Grains – From quinoa to rice, grains can serve as a base for steak bowls and provide a hearty component to accompany the flavorful steak and vegetables. Looking for a low carb swap? Try air fried cauliflower seasoned with salt and pepper.
- Vegetables – In addition to fresh ingredients, sauteed or roasted bell peppers and onions make an excellent side option.
- Potatoes – For a starchy side other than grains, consider pan fried potatoes or an air fryer potato if seeking a lower fat choice. Oven Baked Potatoes can also be served alongside the steak bowls for those that desire a heartier side.
- Corn Salad – Add a pop of color and a boost of nutrition with corn salad. Served on the side or as a topping, the vibrant flavors complement steak bowls every time. Try this canned corn salad to save time!
FAQs
Yes! Flank steak is commonly used when cooking steak on the stove because of its flavor and texture. Other cuts such as skirt or sirloin steak work as well. Keep in mind that the cooking times and results may vary.
It is generally recommended to add butter after searing the steak. This helps to achieve a perfect golden-brown crust without the risk of burning the butter.
Unsalted butter is recommended, as it allows you to control the amount of salt.
Yes! Butter basting works great with other proteins like chicken, pork chops, lamb, or even seafood, adding moisture and enhancing flavor.
Storage & Reheating Instructions
If you have leftovers, store them in an airtight container in the refrigerator. Separate the components if possible, keeping the cooked steak, fresh vegetables, and sides in separate containers. Properly stored, the leftovers should last for 3-4 days.
Reheating Steak: To reheat the steak, gently warm it in a skillet over medium heat. You can add a small amount of oil or butter to prevent it from drying out. Heat for a few minutes until the steak is warmed through, stirring occasionally. Be careful not to overcook it, as flank steak can become tough if reheated for too long.
Once the steak is reheated, you can assemble the steak bowls as before, adding the sliced steak and desired toppings. Finish by pairing with the same side or opting for a new one.
How To Butter Baste A Steak for Steak Bowls
Ingredients
- 1 pound flank steak may use pork or chicken
- salt and pepper to taste
- olive oil
- 1/2 stick butter
- 2 cloves garlic smashed
- 4 cups butter lettuce
- 1/2 cup cherry tomatoes cut in half
- 1/2 cup hummus
- 1/2 cup feta cheese
- 1/4 cup red onion slices
- 1 tablespoon fresh dill chopped
- balsamic vinegar optional
Instructions
- Sear the steak. Heat a large skillet over medium high heat. Add some olive oil to the pan. Once hot add the steak and sear for about 2-3 minutes per side to get a golden browned crust.
- Butter baste the steak. Add the butter and garlic to the pan. Once melted, lift your skillet by its handle to tip it, allowing the fat to collect at the bottom. Using a large spoon, begin scooping up the butter and pouring it all over the meat. Make sure to stop and flip the steak often, every 30 seconds to a minute, for a more evenly cooked center. After a couple minutes stop and take the internal temperature of the steak. A temperature of 120°F in the center of the steak for rare meat; 130°F medium-rare; 140°F medium; and above is well-done. Let the steak rest for 5-10 minutes before slicing.
- Prep the bowls. Layer the steak bowls lettuce, tomatoes, onions, feta cheese, hummus, and fresh dill. Layer the steak on top. Drizzle with olive oil and balsamic vinegar if desired.
Video
Notes
Sides
- Grains – From quinoa to rice, grains can serve as a base for steak bowls and provide a heart component to accompany the flavorful steak and vegetables. Looking for a low carb swap? Try air fried cauliflower seasoned with salt and pepper.
- Vegetables – In addition to fresh ingredients, sauteed or roasted bell peppers and onions make an excellent side option.
- Potatoes – For a starchy side other than grains, consider pan fried potatoes or an air fryer potato if seeking a lower fat choice. Oven Baked Potatoes can also be served alongside the steak bowls for those that desired a heartier side.
- Corn Salad – Add a pop of color and a boost of nutrition with corn salad. Served on the side or as a topping, the vibrant flavors complement steak bowls every time. Try this canned corn salad to save time!
Equipment
- large spoon