There are two primary methods I use for cooking steak. The first is the reverse sear, which I use when I'm cooking a really thick cut. The second is this one, which I use any time I'm cooking a thinner steak cut that I want to finish entirely in the pan.

Here I start by searing the steak on both sides, and then I baste it in butter (flavored with some aromatics) to finish the cooking process. This method is amazing and worth having in your back pocket.

I like to serve this with black garlic chimichurri or this spicy herb lime sauce.

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