05/07/2026
If you've never butter-basted a steak, this is your sign.
Cristiano’s Cast Iron Steak with Butter & Thyme (Yes, our boy cooks a mean steak)
The technique is simple and the results are steakhouse-level — but it only works if you start with good meat.
Here's how to do it:
1. Pat your steak completely dry. Rest at room temperature for 30 minutes.
2. Get your cast iron ripping hot until it's just starting to smoke. Add a neutral oil.
3. Place your steak in the pan and don't touch it for 2–3 minutes until a deep brown crust forms. Flip. Sear 2 more minutes.
4. Reduce heat to medium. Add butter, smashed garlic cloves, and fresh thyme. As the butter melts and foams, tilt the pan and spoon it continuously over the steak for about 90 seconds.
5. Transfer to a cutting board, seaon generously with course sea salt and let rest for 5 full minutes before slicing against the grain.
The resting step is non-negotiable — cut too early and you lose everything.
Grillable cuts like this are one of 10 categories in your Corsello Butcheria Meat Share box.
Link below to build yours.
