Herb Butter Basted Steaks

When grilling a T-bone, porterhouse, New York strip, ribeye, filet mignon, top, sirloin, or top sirloin fillet, let them rest five minutes after cooking to allow juices to settle back into the meat

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Step 1

Preheat large, nonstick sauté pan on medium high for 2 to 3 minutes. Coat steaks with seasoning and spray. Sear steaks in pan 2 to 3 minutes on each side until browned.

Step 2

Reduce heat to medium. Add butter, garlic, and thyme to pan cook steaks 3 to 5 more minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with drippings. Rest 5 to 10 minutes before slicing. Temperature will rise 5 to 10°F during this time.