International

Ribeye Steak with Butter and Herbs

Tender beef ribeye steaks flavored with butter, garlic, and rosemary, cooked to a perfect level of doneness with a browned, crispy crust.

30 min 4 servings 560 cal/serving Medium 5 views
Ribeye Steak with Butter and Herbs

Instructions

  1. Drying the Meat
    Thoroughly pat the steaks dry on all sides using paper towels to remove any surface moisture to ensure a perfect sear. · 2 min
  2. Seasoning
    Generously season the steaks on all sides with coarse sea salt and cracked black pepper, pressing lightly to help the seasoning adhere. · 1 min
  3. Heating the Skillet
    Heat a cast-iron skillet over high heat until very hot, then add two tablespoons of vegetable oil and wait until it begins to smoke lightly. · 3 min
  4. Searing and Browning
    Gently place two steaks into the hot skillet and leave them undisturbed for two and a half minutes until a golden crispy crust forms, then flip to the other side. · 3 min
  5. Basting with Flavored Butter
    Reduce the heat to medium, add the butter cubes, garlic cloves, rosemary sprigs, and thyme, and continuously baste the steaks by spooning the melted infused butter over them. · 2 min
  6. Resting and Serving
    Transfer the steaks to a wooden cutting board and let them rest completely before slicing to allow the juices to redistribute; repeat cooking with the remaining two steaks, then serve. · 5 min

Nutrition / serving

560
cal
45
protein g
1.2
carbs g
42
fat g

Chef's tips

Be sure to take the meat out of the refrigerator half an hour before cooking to ensure even cooking, and avoid slicing it immediately after removing it from the heat so it does not lose its juices and dry out.