Three-Ingredient Magic

The chef is wearing white, with the energy and bustle of an upscale restaurant kitchen almost drowning out his heavy French accent.

He commands the handle of a battle-worn cast-iron pan atop a blazing professional range. As he angles the pan and deftly coaxes volleys of butter over the glistening meat from a pool of butter filled with charred herbs and garlic, you aren’t sure if the video is in slow motion, or you’re simply entranced and starving. His hands move swiftly and gently, completing a maneuver that makes cooking look like an art reserved for the trained professional.

Butter-basting is a lifestyle. It means insisting upon excellence. Boasting a definite WOW-factor, this is a very achievable technique that adds flair, enjoyment, and transcendent flavor to a steak dinner. With three ingredients and a flick of the wrist, you can quickly master this finishing touch, and keep it in the holster for any occasion.

There can be plenty of nuance to cooking a steak, from sous-vide circulation to reverse searing. For a quick 101:

• Use quality, well-marbled steak

• Bring to room temp before cooking

• S+P liberally

• Bring a skillet to medium-high (oil smoking)

• Gradually build up a nice crust, to preferred doneness

• Rest 10 minutes

• Cut against the grain, add finishing salt & pan saucet

Here we will focus on the basting element of the cooking process, generally considered most appropriate on the stovetop (though executing it on the campsite may score some major points). As you are developing crust on the steak, about a minute before you remove it from heat, add these ingredients for the flourish:

• Garlic

• Butter

• Thyme

Add the butter first, and get yourself situated so you can comfortably hold a quality pan tilted enough so a pool melts on one side of the pan. Add the crushed garlic cloves (Quick prep, no need to dice or chop) and fresh thyme to the reservoir. You can add or substitute rosemary if you’re a big fan. Using any spoon from the drawer, continuously ladle butter from the pool over the top of the steak so it cascades over the meat, for about a minute.

That’s it. You’ve basted. You’ve put a feather in your cap. Feel free to pour any remaining butter over the steak before service, and enjoy the exquisitely enhanced flavor of your meal. And feel free to post a slo-mo video on Instagram.