Pan Seared Butter Basted Steak
Ribeye steaks seared in a smoking hot skillet, then basted with foaming butter, garlic and thyme.
Equipment
- Heavy skillet
- Tongs
- Large spoon
- Meat thermometer
Ingredients
Main Ingredients
- 2 boneless ribeye steaks about 1 inch thick and 10 oz each
- 1 tbsp vegetable oil
- ¾ tsp kosher salt
- ½ tsp black pepper
- 5 tbsp unsalted butter cut into 1/2 inch cubes
- 6 fresh thyme sprigs or 3 sprigs rosemary
- 5 cloves garlic peeled and smashed
Instructions
Cooking
- Temper. Rest the steaks at room temperature for 30 minutes and dry them well.
- Sear. Season and cook in very hot oil for 2 to 2 1/2 minutes, then flip.
- Butter. After 1 minute, add the butter, garlic and thyme to the pan.
- Baste. Tilt the pan and spoon the melted butter over the steaks for about 2 minutes for medium rare. The USDA safe minimum is 145 degrees F.
- Rest. Cover loosely and rest for 5 to 10 minutes, then spoon the garlic butter over the top.
Notes
Substitutions: Scotch fillet or New York strip replaces ribeye, and rosemary replaces thyme.
Tips: Pat the steaks dry and sear in a heavy pan for the ideal crust.
Storage: Refrigerate for up to 3 days.