If you've ever wanted tips for cooking one of our grass-fed & finished dry aged steaks at home, here's the recipe that our team follows for butter-basting steaks from Bateau!
Prepare the steak by salting it generously. Meanwhile, heat a small pat of butter in a cast iron or carbon steel pan. In a separate small saucepan, melt finishing butter to use later.
Place the seasoned steak in the pan to sear, flipping it often to develop an even sear on all sides. Once a crust begins to form, add more butter to the pan.
Spoon the hot, melted butter over the steak continuously. Continue to baste and flip the steak frequently.
Once the internal temperature of the steak reaches 90º, remove from pan and let rest on a cutting board or baking sheet with a rack placed over it. Rest the steak until the internal temperature reaches around 120º, or medium-rare. (Cook more or less, depending on your temperature preferences). Slice, dress with finishing butter, and serve!
*Remember: you’re cooking a grass-fed, dry aged cut of steak, so err on the side of rare when cooking, take your time, and have fun!