Cumin Butter Steak

Lightly spiced with cumin, this grilled butter steak is mouthwateringly tasty. It will surprise you how such a simple recipe and mixture of ingredients can produce such a complex, umami-rich and delicious meat.

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Grilled Butter Steak With Cumin

Red meat, especially grass-fed beef is one of the most nutrient-dense foods, and I include it in my diet on a regular basis, although not daily. I tend to go for rump steak or sirloin and find that a good size piece can stretch between two people, especially when served with a couple of side dishes.

One of my favourite ways to cook steak lately is to season it with sea salt, pepper and cumin, and then pan-fry it with a good dollop of butter.

Cooked butter gets that lovely nutty flavour, which when combined with earthy cumin and the steak juices, creates something a little magical. Even if you’re not a fan of cumin, I highly recommend trying this combo. It’s not overpowering in flavour but adds a touch of something special.

Butter, in general, is freaking awesome on a steak, I always add a little dollop to the pan to finish it off.

This butter steak recipe is for one average-size steak, which can be a single serving or shared between two people with sides. If making more, use an appropriate size frying pan that allows you to fit multiple steaks without cramping them too much.

What You Need

Steak – you can use your favourite cut but I recommend rump or sirloin. Grass-fed is best if you can afford it, it’s more nutritious as cows roamed the pastures and enjoyed a more natural, non-grain-based diet.

Seasonings – ground cumin, you don’t need a lot here, plus ground black pepper and salt.

Butter – salted butter is what I used, also made from milk from pasture-raised cows (there are quite a few brands available in the supermarket and the packet will usually say if it’s grass-fed/pasture-raised cow’s butter).

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How To Cook Cumin Butter Steak

You will find the full recipe card with ingredients and a nutritional breakdown below. Here are some step-by-step photos to guide you along.

Step 1. Season the steak with cumin, salt and pepper evenly on both sides and rub in with your fingers. Set aside.

Step 2. Heat a tablespoon of olive oil and 1 teaspoon of butter in a grill pan over medium-high heat (8 on induction). Once hot, add the steak and top it with another teaspoon of butter on top.

Step 3. Cook for 4 minutes on the first side, swirling the melted oil and butter in a pan halfway through. Then turn the steak over, the butter on top will melt under the meat. Cook for 3.5 minutes on the opposite side. As the steak is cooking, add another teaspoon of butter on top of the cooked side of the steak; it will melt over the meat and drip into the pan. This cooking time is for a medium level of doneness.

Step 4. Once done, remove the steak onto a cutting board and rest for 2 minutes. Remove the pan from heat and use a spatula to stir and scrape all the yummy buttery juices from the bottom. Keep those!

Step 5. Once rested, sliced the steak or keep it whole and pour the cumin butter juices over the top. Garnish with parsley or green onions.

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More Red Meat Recipes

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Full Recipe 

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let me know in the comments, and make sure to rate this recipe so it’s easy for others to find.

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