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Recipe: Drew Ahumada's Pan Seared, Butter Basted Steak with Sauteed Rapini

Mar 22, 2020

By: Team Made In


Carpenters Hall

 Assistant General Manager Drew Ahumada's recipe for Pan Seared, Butter Basted Steak with Sautéed Rapini that utilizes a Made In

Blue Carbon Steel Frying Pan


Stainless Steel Frying Pan


Out here in Texas, grills are king... but it’s tough to beat the simplicity of a perfectly pan seared steak. Using a thicker cut steak will allow you to showcase the contrast between the beautiful crust and the buttery meat itself. And when paired with a bitter, leafy green vegetable like rapini? It’s a match made in heaven. This duo promises to impress as your new dinner party go-to, but is also easy enough for a random Wednesday night.



1 steak (ribeye, NY strip, or similar) at least 1.5” thick (Drew got his from our good friends at 



1/4 cup plus 3 tbsp. vegetable or canola oil

8 each whole cloves of garlic

4 sprigs each rosemary and thyme (optional)

4 tbsp. unsalted butter, cubed

1 bunch of rapini, washed and trimmed

1 small red onion (or large shallot), julienne

1 meyer lemon, zested and juiced

1 tsp. red chili flakes

Kosher salt, freshly cracked black pepper

Finishing salt (Maldon, Jacobsen, or anything flaky), good extra virgin olive oil

For Steak

: Allow steak to rest at room temperature for 30-45 minutes before patting completely dry and liberally seasoning both sides with kosher salt and black pepper.

Pan Seared, Butter Basted Steak with Sautéed Rapini


In a

Made In Blue Carbon Steel Frying Pan

, heat 1/4 cup of oil until it just begins to smoke. Add steak to pan and cook until a crust starts to form, about 2-3 minutes total.

Flip the steak and add the butter, 5 whole smashed cloves of garlic, and herbs (if using). Continue cooking while basting with the foaming butter. ​(To baste: Arrange steak near the top of the pan (opposite of the handle) and lightly tilt the pan towards you, allowing the butter to drain to the handle end. Use a spoon to drape the butter over the steak.)

Continue cooking until an instant-read thermometer stuck into the thickest part of the steak reads 120*F for medium rare or 130*F for medium. N​ote that your cooking time will vary with the weight of your steak.

Immediately transfer to a wired cooling rack on a rimmed baking sheet and rest for at least 10 minutes.

Carve, finish with a pinch of flaky salt and a drizzle of olive oil, serve.


While the steak is resting, wash and dry rapini then trim and discard the ends. Chop the cleaned stalks into thirds or leave whole if desired.

Thinly slice onion and remaining garlic cloves, keeping them separate. Heat remaining 3 tbsp. of oil in a

Made In Stainless Steel Frying Pan

over medium heat.

Saute onions until translucent, then add garlic. Once fragrant, add rapini. Season with kosher salt, red chili flakes, and lemon juice. Cook until near tender but still toothsome.

Finish with lemon zest and serve immediately.


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