The Perfect Butter Basted Ribeye Steak with Aromatics

A butter-basted, pan-seared steak is a thing of beauty. For me, nothing beats the flavor and texture of a ribeye cooked this way. While grilling is great, pan-searing creates a more even, intense crust that enhances the beef’s natural richness. When paired with butter and aromatics like garlic, rosemary, and bay leaf, the steak reaches another level of indulgence. If you’ve never tried this method, let me show you just how easy and delicious it can be.

Choosing the Right Steak

A ribeye is hands-down the best cut for this method. Its rich marbling and thick outer fat cap provide unparalleled flavor and tenderness. A bone-in ribeye (sometimes called a rib steak) offers even more depth of flavor.

If ribeye isn’t an option, a striploin steak is a solid second choice. But a ribeye will always be my favorite.

When selecting your steak, aim for a thickness of at least 1½ inches. A thick cut allows you to develop a deeply browned crust without overcooking the interior. Look for steaks with prominent streaks of yellow fat and a thick outer fat layer—once seared, that crispy, charred fat becomes a highlight of the meal.

We buy a whole cow each year for the freezer and split that up with family. It’s a great way to support local famers directly and save a lot of money on beef. If buying grass-fed and grass-finished beef, you need to select the farmer carefully as this type of meat can vary wildly in terms of flavor.

The differences are most pronounced in roasts and steaks and we have made the mistake of buying beef in bulk that was not up to standard. Ask the farmer detailed questions about the beef and try to actually sample some steaks before committing to a whole animal.

Related: Here’s How I Cut My Family Grocery Budget By Thousands of Dollars

The Maillard Reaction

When your steak hits a ripping hot pan with a little oil or fat, the Maillard reaction kicks in. This is what creates that rich, golden-brown crust and deep, beefy flavor. It happens when the heat causes proteins and sugars in the meat to break down and form new, flavorful compounds.

When you add butter for basting, it takes things to the next level. The butter’s milk solids brown, adding a nutty richness, while the hot fat evenly coats the steak, helping it brown even more.

This method of cooing steak is hands-down the most flavorful, it’s way better than the grill.

The Importance of Salting

Salting your steak in advance is a simple but transformative step. It helps the meat retain moisture, enhances flavor, and promotes a better sear. Ideally, salt your steak up to three days in advance. Place it on a wire rack or plate, covered, in the fridge.

If time is short, salting about 45 minutes before cooking will still yield excellent results. Use kosher salt or sea salt—never table salt, as its fine texture can make the steak overly salty.

Aromatics for Butter-Basting

Aromatics like garlic, bay leaf, and herbs subtly infuse the butter, which in turn enhances the steak. I like to use a clove of garlic (scored to release its maximum flavor) and fresh or dried rosemary or thyme.

Bay leaves add an earthy note, but you can experiment with other herbs like sage or oregano—or skip the aromatics altogether if you prefer.

The Right Pan for the Job

• Cast Iron
• Carbon Steel
• Stainless Steel

A heavy-bottomed pan is essential for achieving a perfect crust. Cast iron, carbon steel, or high-quality stainless steel pans (like those from All-Clad) distribute heat evenly and hold up to the high temperatures required.

Avoid non-stick pans; they can’t handle the heat and won’t develop the crust you’re after.

Cooking Steak in Butter is About Timing

Butter is key to this recipe, not just for flavor but also as a medium for basting.

However, timing is critical.

Adding butter too early can lead to burning, which imparts a bitter taste. Instead, wait until the steak is nearly cooked before introducing butter to the pan (alongside the aromatics) and then basting the steak with the butter and fat until the most perfect dark golden brown crust forms.

Flipping Frequently is Fine

Contrary to the old myth that steaks should only be flipped once, frequent flipping actually promotes even cooking and a better crust.

Feel free to flip your steak as often as needed—every 30 seconds or so—until it reaches your desired level of doneness.

If your steak has a thick strip of fat, you can use a pair of tongs to hold the steak and render some of that fat and crisp it up before laying the steak flat.

Check the Temperature

Use a meat thermometer to check the steak’s internal temperature for your desired level of doneness:

• Rare: 120-125°F (49-52°C)
• Medium-rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium-well: 150-155°F (66-68°C)
• Well-done: 160°F and above (71°C and above)

Rest your Steak After Cooking

Resting your steak after cooking is a step you should never skip. When a steak is exposed to high heat, the juices inside are forced toward the center. Cutting into the meat right away allows these juices to escape, leaving the steak drier than it should be.

By letting the steak rest after cooking for 5-10 minutes, you give the juices time to redistribute throughout the meat. This results in a steak that’s tender, juicy, and flavorful in every bite.

To rest your steak, place it on a cutting board or plate and loosely tent it with aluminum foil. This keeps the steak warm without trapping too much steam, which can soften the crust. Once rested, your steak is ready to slice and serve.

When it’s time to serve your perfectly rested steak, how you slice it is just as important as how you cooked it.

Always cut against the grain to ensure your steak is as tender as possible.

The “grain” refers to the direction of the muscle fibers in the meat. Cutting against the grain shortens these fibers, making each bite easier to chew and more enjoyable. If you slice with the grain, the long muscle fibers remain intact, leading to a tougher texture.

To find the grain, look for the lines running through the steak—these indicate the direction of the fibers. Position your knife perpendicular to these lines and slice.

That’s it, serve your steak with your favorite sides and enjoy.