Butcher's Steak Recipe
Make Butcher's Steak Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Cooking fat & aromatics
Finish & garnish
Method
Steak
- 1
Bring steak to room temperature
Remove steaks from refrigerator and unwrap. Pat both sides dry with paper towels. Let rest at room temperature for 30–45 minutes to take the chill off (this promotes even cooking).
- 2
Cooking fat & aromatics
- 3
- 4
Sear steaks
Carefully lay steaks into the hot pan away from you to avoid splatter. Sear undisturbed for 2.5–3.5 minutes to develop a deep brown crust (time depends on thickness and heat). Flip and sear the second side for 2.5–3 minutes.
- 5
Add butter and aromatics
Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme and rosemary to the pan. As butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the foaming butter and pan juices for 1.5–2 minutes while the steaks finish cooking. Baste the edges as well to render fat and develop color.
- 6
Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak away from bone: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1.25–1.5 inch ribeye, aim for 125–130°F for medium-rare; remove a few degrees before your target as temperature will rise while resting.
Finish & rest
- 7
Rest
Transfer steaks to a cutting board and tent loosely with foil. Let rest 8–10 minutes (for thicker cuts up to 12 minutes). Resting allows juices to redistribute and carry-over cooking to finish.
- 8