Perfect Butter-Basted Ribeye
A simple, foolproof method for cooking the perfect steak at home. Restaurant quality, minimal effort.
Instructions
Instructions
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Prep the steak. Take steaks out of the fridge 30-60 minutes before cooking. Pat completely dry with paper towels. Season generously with salt and pepper on both sides.
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Heat the pan. Get a cast iron or heavy skillet screaming hot over high heat. You want it almost smoking.
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Sear. Add steaks to the dry pan (no oil needed—the fat will render). Don’t touch them for 3-4 minutes until a deep crust forms.
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Flip and baste. Flip the steaks. Add butter, garlic, and herbs to the pan. Tilt the pan and continuously spoon the melted butter over the steaks for 2-3 minutes.
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Rest. Remove steaks to a cutting board. Let rest for 5 minutes—this is crucial. The internal temp will rise about 3°C (5°F) while resting.
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Serve. Slice against the grain and pour any resting juices over the top.
Tips
- Temperature guide: Rare 49°C (120°F), Medium-rare 54°C (130°F), Medium 60°C (140°F)
- Don’t skip the rest. Cutting too early loses all those juices.
- Save the butter. The garlic-herb butter left in the pan is liquid gold. Drizzle it over everything.
Why This Works
High heat creates the Maillard reaction—that flavourful brown crust. Butter basting adds richness and keeps the steak moist. Simple techniques, incredible results.