Pan-Seared Herb Butter-Basted Steak

This time-honoured technique is key to making the steakhouse-style steak that you crave. For best results, use a cast-iron skillet that has a flat surface (i.e. without the grill ridges). Be sure to have your stovetop vent on high, good oven mitts at the ready and an apron on to catch spatters. This is a messy technique but it’s worth every minute of cleanup. If you don’t have both rosemary and thyme, use just one; a sprig of fresh tarragon also works well.