Pan Seared Butter Basted Ribeye

by

Pan-Seared Butter-Basted Ribeye

The ribeye is the king of steaks because of its heavy intramuscular fat (marbling). When cooked properly, that fat renders down to baste the meat from the inside out.

  • Prep time: 15 mins (plus 30 mins resting)

  • Cook time: 8–12 mins

  • Servings: 3 people

Ingredients

  • 3 Ribeye Steaks: Ideally 1.5 inches thick.

  • Salt & Pepper: Use Kosher salt and coarse black pepper.

  • High-Heat Oil: 2 tbsp (Avocado, Grapeseed, or Canola).

  • Unsalted Butter: 3–4 tbsp.

  • Aromatics: 3 cloves smashed garlic, 2 sprigs of fresh rosemary or thyme.

Instructions

  1. The Temper: Take the steaks out of the fridge 30–45 minutes before cooking. Pat them bone-dry with paper towels. Dry meat = better crust.

  2. The Seasoning: Season aggressively on all sides (including the edges) with salt and pepper right before they hit the pan.

  3. The Sear: Heat a cast-iron skillet over high heat until the oil is shimmering and just starting to smoke. Place steaks in the pan. Sear for 3–4 minutes without moving them until a deep brown crust forms.

  4. The Flip: Flip the steaks. Drop in the butter, garlic, and herbs.

  5. The Baste: Once the butter foams, tilt the pan and use a large spoon to continuously pour that flavored butter over the steaks for the final 2–3 minutes of cooking.

  6. The Rest: Remove steaks at 5°F below your target temp (see table below). Place them on foil (like in your photo) and let them rest for at least 10 minutes.

Temperature Guide

Doneness Pull Temp Final Temp (After Rest)
Rare 120°F 125°F
Medium Rare 130°F 135°F
Medium 140°F 145°F

Tips for Success

  • Don’t use Extra Virgin Olive Oil: Its smoke point is too low for a hard sear; it will burn and taste bitter.

  • Press Down: Use tongs to press the fatty edges of the steak against the pan to “render” the fat cap.

  • Check the Grain: When carving, always slice against the grain for the most tender bite.

Benefits & Nutrition (Per 8oz Serving)

  • High Protein: Approx. 45g–50g for muscle repair.

  • Rich in Micronutrients: Excellent source of B12, Zinc, and Iron.

  • Keto/Paleo Friendly: Naturally zero carbs and high in healthy fats.

Common Q&A

Q: Why is resting so important?

A: During cooking, the muscle fibers tighten and push juices to the center. Resting allows those fibers to relax and reabsorb the juices. If you cut it too soon, all that flavor runs out onto the board.

Q: My kitchen is full of smoke! What did I do wrong?

A: Nothing! A perfect steak requires high heat. Turn on your vents, open a window, and embrace the sear.

Q: Can I do this with frozen steaks?

A: Technically yes, but for the quality shown in your photo, fresh or completely thawed is best to ensure even cooking.

Leave a Comment