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Butter-Basted Ribeye Steak

Butter-Basted Ribeye Steak

Butter-Basted Ribeye Steak

By recipes genie | Published on December 28, 2024

Tools & Equipment

1
Heavy-bottomed skillet (cast iron)
2
Tongs
3
Meat thermometer
4
Cutting board
5
Spoon

Ingredients

Main

  • 1
    1 1.5-inch thick Ribeye Steak

Seasoning

  • 1
    1 teaspoon Salt
  • 2
    0.5 teaspoon Black Pepper

Basting

  • 1
    4 tablespoons Butter
  • 2
    2 sprigs Fresh Thyme Sprigs
  • 3
    2 cloves Garlic Cloves

Oil

  • 1
    2 tablespoons High-Heat Oil

Directions

1

Prepare the Steak

Take the steak out of the refrigerator 30-60 minutes before cooking. This allows the meat to come to room temperature, ensuring even cooking. Pat the steak dry with paper towels; this helps create a good sear.

2

Season the Steak

In a small bowl, mix together salt and black pepper. Generously season all sides of the steak with the mixture. Make sure to cover all surfaces for even flavor.

3

Heat the Skillet

Place a heavy-bottomed skillet (cast iron is best) over medium-high heat. Add high-heat oil to the pan. The pan is ready when the oil shimmers, or when a drop of water sizzles immediately.

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4

Sear the Steak

Carefully place the steak in the hot skillet. Avoid overcrowding the pan, which can lower the temperature and prevent a good sear. Sear for 3-4 minutes on each side, until a deep brown crust forms. Do not move the steak while it’s searing.

5

Start Basting

Reduce the heat to medium. Add butter, thyme sprigs, and garlic cloves to the skillet. Allow the butter to melt completely. Tilt the pan slightly to pool the melted butter, then begin basting the steak by spooning the herbed butter over the steak repeatedly.

6

Continue Basting to Desired Doneness

Continue basting the steak for 3-5 minutes, adjusting the time based on your desired level of doneness, continuing to spoon the melted butter over the steak. Use a meat thermometer to check the internal temperature of the steak, aiming for 130-135°F for rare, 135-140°F for medium-rare, 140-145°F for medium, 145-150°F for medium-well, or 150°F+ for well-done.

7

Rest the Steak

Remove the steak from the skillet and place it on a cutting board. Allow it to rest for 5-10 minutes, tenting it loosely with foil. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

8

Slice and Serve

Slice the steak against the grain. This ensures maximum tenderness when serving. Serve immediately with your favorite sides. Drizzle any remaining herbed butter from the pan over the sliced steak for extra flavor.

Recipe Tips

  • For best results, use a thick-cut ribeye steak with good marbling.
  • If you don't have a meat thermometer, press the center of the steak with your finger; it should feel soft for rare, slightly firm for medium-rare, and firm for medium.
  • Use tongs to handle the steak when searing and basting to avoid piercing the meat and losing juices.
  • Adjust seasoning to your taste, adding garlic powder or herbs like rosemary or sage.
  • Clean the skillet immediately after cooking; while it's still warm, carefully pour out excess grease and wipe out the pan with paper towels. Then, wash with warm, soapy water. Ensure the pan is completely dry before storing to prevent rust.
  • Do not overcrowd the pan when searing the steak. If you have multiple steaks, sear in batches to ensure a proper crust develops.

Nutrition Facts (per serving)

Calories

500 kcal

Carbs

1g

Protein

45g

Fat

40g

Fiber

0g

Sugar

0g

Sat. Fat

25g

Sodium

500mg

Trans Fat

1g

Cholesterol

170mg

Potassium

300mg

Vitamin A

100%

Vitamin C

0%

Calcium

20%

Iron

3%

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