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  • Steak, We like filets or NY Strip (must be at room temperature)

  • 2 sticks of butter (don't judge)

  • Balsamic Vinegar

  • Sea Salt

  • Pepper

  • Minced Garlic

  • Red Wine

  • Fresh Thyme


Take your steaks out to come to room temperature, this is so important for a good sear and a correct level of doneness.  Sprinkle the steaks with salt and pepper, then rub them with about a teaspoon of minced garlic on both sides.  I then douse them in a balsamic vinegar to break down the meat a little.  (Acid is so good for this, you can also use lemon if you prefer it.)  I let that rest a bit.

I then heat my pan, a cast iron skillet is preferred, to med high until it sizzles when you sprinkle it with water.  I but 4 tablespoons of butter to cover the pan, when it has become foamy it's ready!  Add your steaks and let them sear for about 3-4 minutes, then flip and continue on the other side.  On the second side I put in another 4 tablespoons of butter and about 8 sprigs of fresh thyme.  After 4 minutes of searing, I then pour in a half cup of wine.    If you like your steaks a little more cooked you can pop them in the oven at 425 degrees for 3-5 minutes.  If you like them medium rare like us, go ahead and take them out and let them rest on a room temperature plate.

Note:  I like to loosely tent my steaks with foil to keep them warm but not to steam them.  You do not want to steam them.

If you want a reduction sauce from the steak's juices, which is a very french technique, I like to toss in about a tablespoon of garlic with the remaining juices.  After the garlic is fragrant I add one fourth cup of wine and reduce it by half.  This is beautiful to finish a steak with.

One day, one day, he will hand me his wallet and tell me I have mastered his stomach and I deserve diamonds... until then I will enjoy making butter steaks.

B's Butter Steaks: Projects


B's Butter Steaks: Image
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