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Matt Cole
January 17, 2013 | Bordeaux, Food Pairings, Red Wine | Matt Cole

Butter Basted Strip Steak

Paired with Chateau Sainte Colombe Cotes de Castillon 2006

One of my all time favorite ways to cook a steak! Best to be done in a cast iron pan.
Serves 4


2 - 16oz NY Strip Steaks
4 - Sprigs Fresh Thyme
2 - Sprigs Fresh Rosemary
3 - Tablespoons Unsalted Butter
Salt and Pepper


1. Allow the steak to come to room temperature, about 30 minutes, then pat dry with a paper towel
2. Heat a cast iron pan on high to almost smoking
3. Season the steaks liberally with salt and pepper and place in the pan. 
4. Turn after about 4 minutes and cook on other side for an additional 4 minutes
5. Turn heat down to medium and add the sprigs of Thyme and Rosemarry
6. Add the butter to the pan
7. Slide the steaks to one side of the pan and tilt the pan so the butter pools on one side.
8. With a spoon baste the steaks with the frothy butter for about 1-2 minutes a side, making sure the butter comes in contact with the herbs and steak
9. Remove steaks and place on a cutting board and allow the steaks to rest for 5-7 minutes.
10. Slice in half inch slices and serve immediately.  Enjoy!

Also, consider pairing this with Domaine Les Grands Bois Cote-Du-Rhone Cuvee Philippine 2010! Only $14.44 with our mix and match case discount!


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