Butter Basted Ribeye Steak
Master the art of butter-basted, pan-seared ribeye steak with this easy guide. Get tips on salting, searing, and basting for a perfectly juicy, flavorful steak.
Servings: 1 steak
Calories: 799kcal
Equipment
- Heavy-bottomed pan cast iron, stainless steel, or carbon steel
- Tongs
- Meat Thermometer
- Spoon
- Cutting board
- Aluminum foil for tenting while resting
Ingredients
- 1 ribeye steak at least 1½ inches thick, well-marbled
- Kosher salt or sea salt for seasoning
- Freshly ground black pepper optional, added after cooking if desired
- 1 tablespoon high-heat oil such as avocado, tallow, lard, or your favorite neural oil
- 2 tablespoons unsalted butter
- 1 clove garlic scored or lightly smashed
- 1 bay leaf
- Fresh or dried rosemary or thyme or other herbs of choice
Instructions
- Salt the Steak in Advance (optional): For the best flavor and texture, salt your steak generously at least 45 minutes before cooking. If you have time, you can even salt it up to three days in advance and store it uncovered in the fridge. This step helps season the meat all the way through and creates a better crust when searing.
- Bring to Room Temperature: Take the steak out of the fridge about 30-45 minutes before cooking. This ensures even cooking and helps prevent the steak from being cold in the center.
- Preheat Your Pan: Heat a heavy-bottomed pan over medium-high heat until it’s ripping hot. About 10 minutes. Make sure your hood vent is on. Add a small amount of high-heat oil, like avocado oil, tallow, lard, neutral coconut oil.
- Render Any Fat Strips First: Using a pair of metal tongs, hold the steak and lower the thick rind of outside fat onto the pan, slowly and carefully searing it until charred. 2-3 minutes approximately.
- Sear the Steak: Lay the steak in the pan and press down gently to ensure full contact with the surface. Let it sear undisturbed for 2 minutes. Flip and repeat on the other side, then continue flipping every 30 seconds. This creates an even, beautifully browned crust.
- Add Butter and Aromatics: Once the steak is close to your desired doneness (about 120–125°F for medium-rare), reduce the heat to medium. Add a couple of tablespoons of butter, a scored garlic clove, and fresh herbs like rosemary or thyme. Tilt the pan slightly and rapidly spoon the hot butter over the steak for 1–2 minutes.
- Rest the Steak: Remove the steak from the pan and place it on a cutting board. Tent it loosely with foil and let it rest for 5–10 minutes to allow the juices to redistribute.
- Slice Against the Grain: Once rested, slice the steak against the grain for the most tender bites. Serve immediately with any extra butter drizzled over the top.
Nutrition
Calories: 799kcal | Carbohydrates: 1g | Protein: 46g | Fat: 69g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 121mg | Potassium: 625mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 740IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 4mg
