How to baste steak 🥩🧈

HOW TO PROPERLY BASTE STEAK

• Use the Right Cooking Fat: Choose a cooking fat with a high smoke point - we love using the trimmed fat from the steak. Using a high-smoke-point fat prevents the fat from breaking down and becoming bitter during high-heat cooking.
• Preheat Your Pan or Grill: Ensure that your cooking surface, whether it's a skillet or grill, is properly preheated on high heat. A hot surface is crucial for achieving a good sear on the steak.
• Season the Steak: Season your steak with salt and pepper on both sides before cooking. You can also add other seasonings or herbs for extra flavor.
• Prepare Flavor-Infused Basting Liquid: Optionally, you can create a flavorful basting liquid. This can include melted butter, garlic, fresh herbs (like rosemary or thyme), and other aromatics. Heat the liquid in a separate pan or the microwave.
• Start Cooking the Steak: Place your seasoned steak on the preheated cooking surface. Allow it to sear without moving it for a few minutes until a crust forms. For doneness, refer to a meat thermometer or touch method (rare, medium-rare, medium, etc.).
• Baste with Care: After the initial searing, you can start basting. Using a basting brush or a spoon, spoon the hot basting liquid over the steak. You can add small amounts at a time, allowing the liquid to flow over the steak.
• Baste Occasionally: Don't overdo the basting. Baste the steak occasionally, such as every 1-2 minutes, to avoid cooling down the cooking surface too much. This will help maintain a good sear.

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overnight not needed just season 30 minutes before if using salt and pepper as well as let it get to room temp before starting for the crust