Barbarian Butter-Basted Steak
A steak recipe so easy, even a barbarian could do it. Anyone from an Orc with an Intelligence dump stat to a pro tavern chef could use this recipe for reliably incredible steak!
Servings 2 barbarians
Cost 25 gold
Equipment
- Oven
- Cooking fire/stove
- Pan
- Meat Thermometer
Ingredients
- 1 ~1"-thick minimum bone-in rib eye thicker works great too!
- salt and pepper
- 4 tbsp olive oil
- 3 tbsp unsalted butter
- 3 tbsp dried rosemary
- 2 garlic cloves crushed
- 2 large potatoes
- 2 tbsp Montreal Steak Seasoning or potato seasoning of your choice
- 1 sweet onion
Instructions
- Salt and pepper your steak and set it out at room temperature for 1 hour. Start the next steps while you wait.
- Place a foil-lined pan on a baking sheet and place it on the bottom rack of your oven and preheat to 350F.
- Wash your potatoes, then cover them in olive oil and steak seasoning.
- Place your potatoes directly on the middle rack, the baking sheet will catch any drippings. Bake for 1 hour.
- Once your steak is done sitting, start heating a well oiled pan on high heat over your cooking fire or stove.
- Place your steak in the hot pan and sear each side on high heat for about 1 minute.
- Flip then reduce heat to medium and cook each side for 2 minutes at a time, flipping until your steak hits about 15F below your desired temperature. This number depends on the thickness of your steak. For 1" Ribeye we found 15F to be a good spot to end at medium-rare (~135F, so flipping until 120F). But don't worry about getting this exactly right the first time. Even if you slightly overcook it this steak always ends up incredible and buttery anyways.
- Push the steak to the far end of the pan from the handle. Put the butter, garlic, and rosemary in the opposite end and use the handle to tip the pan steak-side-up.
- After the butter browns in about 20 seconds, begin basting the steak by using a spoon to ladle the butter mixture on top of the steak. Do this rigorously for 45 seconds. Don't bother trying to take the temperature during the basting period, the hot butter will likely skew the results.
- Pull off the steak and let rest on a plate for 5 minutes. Leave the drippings in the pan.
- Pour your chopped onion into the pan and caramelize for about 5-10 minutes.
- Pull the potatoes out of the oven when the hour is up, cut in half lengthwise and split open. Pour your onions on top of the potatoes and enjoy with your steak.
- Pair with a fine ale and resume raging on your enemies!
Video
Notes
This recipe is fantastic for novices and pros alike, since the butter basting will do an enormous amount of work in keeping your steak juicy and tasty. Do this recipe a couple times to perfect your basting timing in relation to your preferred thickness, and don't forget to use your meat thermometer! Afterwards you will feel fueled up and ready for your next combat encounter.