Brown Butter Basted Steak Recipes

Steps:

• Remove the steak from the refrigerator 30 minutes before cooking.
• Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with kosher salt and pepper on all sides. Stand the steak up on the strip of fat in the skillet and hold it with tongs until the fat renders and the skillet is slick, about 2 minutes.
• Place the steak flat in the skillet and sear until deep brown on one side, 4 to 5 minutes. Turn and cook the other side until starting to brown, 2 to 3 more minutes. Reduce the heat to low. Add the rosemary and garlic to the skillet and spoon the bacon fat over the steak. Continue cooking, tilting the skillet every so often and spooning the bacon fat up over the top of the steak, until a thermometer inserted sideways into the thickest part registers 120 degrees F for medium rare, about 1 minute.
• Transfer to a cutting board and let rest 10 minutes. Slice the steak against the grain. To serve, spoon the rosemary-infused bacon fat over the slices and sprinkle with flaky salt.

Steps:

• Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
• Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F-125°F for medium-rare), 8-10 minutes.
• Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F-130°F.)
• Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.