Butter Basted Steak Assembly Instructions

Butter Basted Steak Assembly Instructions

Sara ReillyJuly 13, 2022

Wholesome Wednesday - July 13, 2022


 6 ounce top sirloin steaks cooked with the butter basting method with garlic and fresh rosemary, served with papas bravas roasted potatoes with romesco sauce, a fresh summer salad with local veggies in a sherry vinaigrette and house baked ciabatta style dinner rolls.


  • 1 bag steaks
  • 1 bag butter, rosemary and garlic 
  • 1 pan potatoes
  • 1 container romesco
  • 1 container salad
  • 1 container dressing
  • 1 bag rolls


  • Preheat oven to 375. Once oven is up to temperature, put pan of covered potatoes in the oven and bake ~20 minutes or until 165 degrees.
  • If you have one a cast iron skillet is great for this method. Cooking the steak may seem a little intimidating but is actually very fast and easy. Here’s a quick video to help guide you: https://m.youtube.com/watch?v=jrLaBnxSz6Q&feature=emb_imp_woyt
    1. Take the steak out of the fridge 30 mins before cooking, and pat the surface dry with a paper towel. Season generously with salt right before you’re ready to put it in the pan.
    2. Heat a skillet/pan over SUPER high heat until it starts to smoke. Add the steak, and begin to cook by flipping every 30 seconds. Continue to flip until the steak is 20-30 degrees from your preferred doneness (see doneness chart above).
    3. Add the butter, garlic and herbs to the pan. Gently tilting the pan to one side, use a long handled large spoon to baste the foaming butter over the steak. Remember to continue to flip it, otherwise it may overcook on one side.
    4. Once your steak hits desired internal temperature, remove it from the pan then rest for 10 minutes before enjoying.



    120-125F FOR RARE

    130-135F FOR MEDIUM RARE

    135-145F FOR MEDIUM

    150+ IS WELL DONE


  • Rolls can be heated in the oven wrapped in foil for a couple minutes, microwaved in a towel or sliced in half and griddled in skillet used for the steaks with the left over butter.
  • Toss salad with as much dressing as desired.


  • Serve steak, potatoes and rolls on dinner plates with a dollop of Rome’s oven for the potatoes.
  • SErie salad on separate plates or in bowls.