Go Back
–+ servings

Butter Basted Pan Seared Rib Eye Steak (bone-in)

Prep 5 minutes
Cook 12 minutes
Total 17 minutes
Makes 2 servings

Ingredients

  • 2 bone-in ribeye steaks, about 1 1/2 -inch thick
  • Salt and ground black pepper
  • 2 tablespoons olive oil or neutral oil, like grape-seed oil or vegetable oil
  • 3 tablespoons butter, unsalted or salted
  • 2 sprigs fresh rosemary
  • 2 whole garlic cloves, peeled and lightly smashed
  • 4 fresh thyme sprigs
  • To serve: Herb compound butter or cowboy butter, optional
US Customary - Metric

Instructions

Steak - Stove top Method -
Use a large 12-inch skillet

  1. Bring steak to room temperature and pat steaks dry with paper towels. Any excess moisture outside of the steaks will prevent a perfect sear.
  2. Season steaks liberally with salt and black pepper right before cooking or if time permits, salt the steaks 40 minutes to 24 hours before cooking and season with black pepper right before cooking.
  3. Heat a cast iron skillet or heavy stainless steel skillet over medium-high heat. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks to the skillet.
  4. Sear the steaks on the first side until a nice, deep golden brown crust has formed, about 4-5 minutes. Before flipping the steak to cook the other side, if your steak has a fatty layer around the edges, using kitchen tongs, turn each steak on its sides to sear the edges (this should take about 1 to 2 minutes).
  5. Flip the steaks and cook for about 1 to 2 minutes, immediately reduce the heat to medium-low and add the butter, rosemary,  garlic and thyme.
  6. When the butter is melted (about 30-45 seconds), tilt the skillet so the butter pools to one side of the skillet. Spoon the butter over the steaks to baste them, and continue cooking and basting for about 5 minutes or until an instant-read thermometer inserted into thickest part of steak registers 115 to 120°F (46 to 49°C) for medium-rare, or 125°F (52°C) for medium.
  7. Remove from the heat and transfer to a cutting board or plate and loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving.

Stovetop and Oven Method

  1. Preheat the oven to 400ºF
  2. Follow the instructions above up to searing both sides and edges.
  3. Next, reduce the heat to medium-low and add the butter, rosemary, and garlic. Carefully, swirl the pan a bit so the butter mixes in with the oil. Place the skillet in the oven for about 4-5 minutes or until desired temperature is reached.
  4. Transfer steaks to a cutting board or plate. Loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving. Serve topped with the garlic herb butter.

Notes

  • This recipe makes two large ribeye steaks of approximately 12 ounces each (total 1.5 pounds). This can serve 2 to 4 people. Nutrition facts are based on 2 servings.
  • If you are trying to flip your steak but it’s sticking to the bottom of the pan, don’t  fight it! That means the steak is not ready to be flipped yet! It will release when ready.
  • When pan searing 2 or more steaks in a pan, leave some room between them (1-2 inches) so you don't overcrowd the pan and steam the meat.
  • You can spoon some of the basting flavored butter over the steak when serving.
  • To ensure the meat is cooked perfectly, remove it from the heat when the internal temperature is 5 to 10 degrees below your desired doneness.
  • Cooking times are an estimate and will vary depending on the thickness of the steak. For accuracy, always use a meat thermometer.

Nutrition

Calories: 751 kcal, Carbohydrates: 2 g, Protein: 46 g, Fat: 63 g, Saturated Fat: 27 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 30 g, Trans Fat: 1 g, Cholesterol: 183 mg, Sodium: 254 mg, Potassium: 636 mg, Fiber: 0.4 g, Sugar: 0.04 g, Vitamin A: 657 IU, Vitamin C: 4 mg, Calcium: 35 mg, Iron: 4 mg
QR Code linking back to recipe