Butter Basted Steak (Strict Carnivore)

Before You Begin

• ✱Requires 48-blade meat tenderizer and instant-read thermometer
• ✱Recipe makes 2 steaks with aromatic herb-infused butter basting
• ✱Total time includes 60-70 minutes slow cooking plus herb butter sear

Ingredients

• •2 lbs chuck steak (1.5-2 inches thick)
• •2 tbsp coarse sea salt
• •4 tbsp grass-fed butter
• •3 garlic cloves(crushed with skin on)
• •2 fresh rosemary sprigs
• •3 fresh thyme sprigs
• •1 tsp flaky finishing salt(Maldon or Celtic sea salt)

Directions

1. 1

   Bring to room temperature: Remove chuck steak from refrigerator a full 60 minutes before cooking. Pat completely dry with paper towels. This is crucial for getting a good crust.

2. 2

   Tenderize thoroughly: Using your 48-blade mechanical tenderizer, thoroughly pierce the steak on both sides. Make 3 full passes per side, ensuring you've covered every square inch. The blade tenderizer is what makes chuck tender enough to rival expensive cuts.

3. 3

   Pound to uniform thickness: Place steak on cutting board and pound with meat mallet to exactly 1.5 inches thick throughout. Use even pressure and rotate the steak to ensure uniform thickness. This ensures even cooking.

4. 4

   Season and rest: Season both sides heavily with coarse sea salt. Use a full tablespoon per side - it seems like a lot but much of it forms the crust. Let the salted steak sit at room temperature for 20 minutes. Salt draws out moisture which then gets reabsorbed with flavor.

5. 5

   Preheat and setup: Preheat oven to 225°F. Set a wire cooling rack inside a rimmed baking sheet. Pat the steak dry one final time - any moisture on the surface will steam instead of roast. Place steak on rack and insert thermometer probe into the center.

6. 6

   Reverse sear in oven: Roast until internal temperature hits 115°F for rare, 120°F for medium-rare, or 125°F for medium. This slow roast takes 60-70 minutes. The low temperature breaks down collagen without overcooking the outside. Check at 50 minutes.

7. 7

   Rest and heat skillet: Remove from oven and let rest on counter for 10 minutes. Meanwhile, heat a cast iron skillet over high heat for 5 full minutes until smoking. Prepare your crushed garlic cloves and herb sprigs.

8. 8

   Start the sear: Add 2 tablespoons butter to the screaming hot skillet. It should foam and brown immediately. Place steak in the center and sear for 90 seconds without touching it. You'll see the edges getting a dark crust.

9. 9

   Baste with herb butter: Flip the steak and add remaining 2 tablespoons butter, crushed garlic cloves, rosemary, and thyme to the pan. Tilt the pan slightly toward you and use a large spoon to continuously baste the top of the steak with the aromatic herb butter for 90 seconds. The herbs and garlic infuse the butter with incredible flavor.

10. 10

    Final rest: Remove steak to a clean cutting board (discard the herbs and garlic) and let rest 10 full minutes. The internal temp will climb another 5 degrees and the juices will redistribute. Use this time to relax - don't rush it.

11. 11

    Slice and serve: Slice the steak as thinly as you can manage, cutting strictly against the grain. Each slice should be no more than 1/4 inch thick. Arrange on a warm plate and sprinkle with flaky finishing salt. The herb-infused butter flavor combined with the crispy crust is restaurant-quality.

12. 12

    Storage and reheating: Store leftover steak slices in an airtight container in the fridge for up to 3 days. To reheat: bring to room temperature for 20 minutes, then sear in a hot skillet with butter for 30-45 seconds per side. Add fresh garlic and herbs during reheating - never microwave or the steak becomes tough.

Nutrition Information