A Butter Basted Rib Eye Steak is a classic and indulgent way to prepare a rib-eye steak, giving it a rich, flavorful crust and juicy, tender interior. The key to this recipe is basting the steak with a mixture of melted butter, garlic, and herbs, which imparts incredible flavor. Here’s how to make it:
Ingredients:
- 1 rib-eye steak (about 1 inch thick, bone-in or boneless, depending on preference)
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary (or thyme, if preferred)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
1. Bring the steak to room temperature:
- Take the rib-eye steak out of the fridge about 30-45 minutes before cooking to bring it to room temperature. This ensures even cooking.
2. Season the steak:
- Pat the steak dry with paper towels to remove any excess moisture. Generously season both sides with salt and freshly cracked black pepper. This will help create a nice crust on the steak.
3. Heat the pan:
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and heat until it shimmers, but not to the point of smoking.
4. Sear the steak:
- Place the rib-eye steak in the hot pan and let it sear for 4-5 minutes without moving it. The goal is to develop a rich, golden-brown crust.
- Flip the steak over and cook the other side for another 4-5 minutes for medium-rare. Adjust the time depending on your preferred level of doneness (see tips below).
5. Add the butter and herbs:
- Once both sides of the steak are seared, add the butter, smashed garlic, and rosemary (or thyme) to the pan. Allow the butter to melt and bubble, then use a spoon to baste the steak with the melted butter, garlic, and herbs.
- Continue basting the steak for about 2-3 minutes while it finishes cooking. This adds rich flavor and helps keep the steak juicy.
6. Check for doneness:
- To check the steak’s doneness, use an instant-read thermometer:
- Rare: 120°F (49°C)
- Medium-rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-well: 150°F (66°C)
- Well done: 160°F (71°C)
Alternatively, you can use the finger test or cut into the steak to check for doneness.
7. Rest the steak:
- Once the steak reaches your desired doneness, remove it from the pan and place it on a cutting board. Tent it with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, making the steak more tender and flavorful.
8. Serve:
- Slice the steak against the grain (for tenderness) and serve with the butter, garlic, and herbs from the pan drizzled over the top.
Tips:
- For a more intense flavor: Add a tablespoon of fresh herbs, such as thyme or rosemary, directly into the pan while the butter melts for added aroma.
- Butter options: You can also add a squeeze of lemon juice or a splash of Worcestershire sauce into the butter while basting for a little extra flavor.
- Pair with sides: Serve your steak with classic sides like mashed potatoes, roasted vegetables, or a fresh salad.
This Butter Basted Rib Eye Steak is sure to impress with its rich, decadent flavor. The butter basting technique gives the steak an irresistible finish, making it juicy and packed with flavor from the garlic and herbs.