Equipment
Ingredients
Steak
- 500 g beef shoulder steak, room temperature
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 15 ml neutral cooking oil
Garlic Herb Butter
- 45 g unsalted butter
- 2 garlic, crushed
- 3 g fresh thyme, whole sprigs
- 2 g fresh rosemary, whole sprigs
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 595 kcal
- Protein
- 52 g
- Carbohydrates
- 2 g
- Fat
- 41 g
- Fiber
- 1 g
- Sugar
- 0 g
- Sodium
- 1126 mg
- Saturated Fat
- 18 g
- Trans Fat
- 1 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 191 mg
- Potassium
- 914 mg
- Calcium
- 35 mg
- Iron
- 5.8 mg
- Magnesium
- 66 mg
- Phosphorus
- 544 mg
- Zinc
- 13.2 mg
- Vitamin A
- 159 mcg
- Vitamin C
- 4 mg
- Vitamin E
- 1.0 mg
- Vitamin K
- 4 mcg
- Vitamin B6
- 1.7 mg
- Vitamin B12
- 8.9 mcg
- Thiamin
- 0.18 mg
- Riboflavin
- 0.59 mg
- Niacin
- 12.9 mg
- Folate
- 20 mcg
- Water
- 188 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Thoroughly pat the beef shoulder steak dry with paper towels. Season generously on both sides with kosher salt and freshly cracked black pepper.
Place the cast iron skillet over high heat and add the neutral oil. Heat until the oil is just beginning to smoke, about 3 minutes.
Carefully place the seasoned steaks into the hot skillet. Sear undisturbed for 3 minutes to develop a deep brown crust.
Flip the steaks. Immediately add the unsalted butter, crushed garlic, fresh thyme, and fresh rosemary to the pan.
As the butter melts and foams, tilt the pan slightly toward you. Use a spoon to continuously scoop the hot herb butter over the steaks for 2 to 3 minutes, until an internal temperature of 54 C/130 F is reached for medium-rare.
Transfer the steaks to a cutting board and let them rest undisturbed for 5 minutes. Slice thinly against the grain and pour the remaining pan juices over the meat before serving.
Chef's Notes
- Taking the steak out of the fridge 30 minutes before cooking ensures an even sear and prevents the pan temperature from dropping rapidly.
- Shoulder steaks, like flat iron or top blade, offer fantastic beefy flavor but require careful slicing against the grain to maximize tenderness.
- Do not add the butter at the very beginning of the sear, as milk solids will burn at the high temperatures required to develop a good crust.
- Patting the meat dry is non-negotiable; surface moisture creates steam, which completely prevents the Maillard reaction needed for a flavorful crust.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Wrap tightly in plastic wrap and heavy-duty aluminum foil.
Reheating: Gently reheat in a skillet over low heat or serve cold thinly sliced over salads.
Troubleshooting
Butter burns and turns black during basting
Cause: Pan was too hot after flipping the steak, causing milk solids to burn
Fix: Wipe out the burnt butter with a paper towel and start with fresh butter
Prevention: Lower the heat slightly just before adding the butter, or temporarily pull the pan off the heat if it is smoking heavily
Steak is tough and chewy
Cause: Steak was cut with the grain or overcooked past medium
Fix: Slice very thinly for sandwiches or salads to minimize the tough texture
Prevention: Always slice against the grain to shorten muscle fibers and use a meat thermometer to pull at 54 C
Cultural Context
Pan-searing with a butter baste, known professionally as arroser, is a classic French culinary technique. It imparts a rich, nutty flavor while gently bringing the protein to its final internal temperature without drying out the exterior.
