Better Butter Beef Baste

Last week’s mushroom post got me fixated on the steaks.  Like a nice two inch thick New York strip, seared on the stove top, popped into the oven and finished with a butter baste.

The Goods:

• Two nearly-medium rare steaks.
• Knob of butter.
• Four or more sprigs of fresh thyme.
• Two smashed cloves garlic.
• Half a palmful coriander.

The Execution:

Just before the steaks are finished cooking, drop in the knob of butter – which will melt quickly.  Tilt the pan so the butter pools on one side, and then drop the rest of the ingredients into the melted butter and let it sizzle for just a bit.  With the pan still tilted, spoon the butter over the steaks, then remove the steaks and let rest.   After slicing the steak and placing on serving platter, drizzle the butter over.   You can use the (now crispy fried) thyme sprigs as garnish.  

The Takeaway:

Here’s a couple steaks on my stovetop about to get the butter baste treatment:

p.s. –  The little one’s disco dance party was a blast.  I dressed appropriately:

• butter baste
• coriander
• garlic
• NY Strips
• pan searing