Is there a way to do this with using less butter or oils? I still want the rosemary and garlic

>>21445627 (OP)
basting? Not really. You can use less oil but you'd need a thinner steak

>>21445627 (OP)
Cook it in water—-like a /ck/ genius of refined sensibilities.

>>21445627 (OP)
Cram it

>>21445627 (OP)
its not like all the butter and oil in the pan soaks into the steak. stop being a little bitch about it

>>21445687
>he doesn't poak flavor holes in his steak with a fork

>>21445687
its more of the amount of butter. a brick cost $9-12 more of its grass fed. I know you dont use the whole brick but its alot of only profile I want it to have is the garlic and rosemary

>>21445766
>a brick cost $9-12
Where is butter that expensive?
And if a couple dollars of butter breaks your bank, why are you buying steak instead of chicken or pork?

>>21445627 (OP)
sous vide, pressure cook, or braise

>>21445627 (OP)
Use fatty steaks to cook in their own rendered fat.
In a cast iron you can use very little oil, not sure what you are using will be as stick-free.

>>21445627 (OP)
Yes. Just enough oil to coat pan is enough. Like a tbsp. And save the butter to finish, again only like a tbsp

>>21445627 (OP)
Yeah. Make a lighter garlic and rosemary sauce later using just the fat from the steak in the pan and some red wine or something. But I think you're asking how to make a steak with a lot of butter without all the butter, which is retarded.

>>21445627 (OP)
I just add a tablespoon or two of compound butter for a 320g ribeye that I put some spices onto and then oiled up and lightly scored with a knife.
Little bit of oil in pan,I heat up aluminum one till its 5s away from smoking and then add enough oil to cover maybe some clarified butter If Im feeling extra fat that day.
Anyhow one minute per side then flip every 30s for like 4-5 minutes and then you either throw compound butter into the pan and baste or you put the steak away,clean the burnt bits and then you add butter and garlic cloves pour out steak drippings into butter and then you baste on one side and after 6 minutes total you should have a medium to medium rare.
Remember to tenderise it unless its real high quality or you like training your jaw.

When your steak is resting and the pan is cooling smash a clove or 2 of garlic and toss it in the pan with a sprig of rosemary and a slice of butter. Once it's nice and fragrant pour the butter on top of the steak. You can use as much or as little as you like.

Bump