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

By Team Made In
Mar 22, 2020
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Here's 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 and 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 Regalis)
  • 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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