80 minutes
A rich and flavorful steak cooked in a cast iron skillet and basted with butter for a perfect crust and juicy interior.
Ribeye Steak
each
to taste
to taste
tablespoons
each
Shallots, finely sliced
cups
1. Prepare the steak
Pat your steak dry with paper towels. Generously season both sides with kosher salt and freshly ground black pepper. Allow the steak to rest at room temperature for 45 minutes or, if you have more time, refrigerate it for up to three days.
2. Heat the skillet
Heat a 12-inch cast iron skillet over high heat until it starts to smoke. Add the vegetable or canola oil to the skillet.
3. Sear the steak
Carefully place the steak in the hot oil and cook it, flipping frequently, for about 4 minutes. You'll notice a pale golden-brown crust forming.
4. Baste with butter and herbs
Once the initial sear is achieved, add the unsalted butter, along with the sprigs of thyme or rosemary and the finely sliced shallots. Continue cooking the steak, flipping it frequently and basting it with the melted butter using a spoon for about 8 to 10 minutes.
5. Check for doneness
Insert an instant-read thermometer into the thickest part of the steak. For medium-rare, look for a temperature between 120 to 125°F, and for medium, aim for 130°F. Once the steak reaches your desired doneness, transfer it to a heatproof plate and pour the pan juices over the top.
6. Rest and serve
Allow the steak to rest for 5 to 10 minutes before carving. Carve the steak against the grain and serve, enjoying the rich, buttery, and herb-infused flavors in every bite.
Use boneless, skin-on chicken breasts and baste with butter, garlic, and fresh herbs after searing.
Apply the butter-basting technique to thick-cut pork chops with a mixture of butter, sage, and apple cider.
Serve the steak with a side of chimichurri sauce made from parsley, oregano, garlic, vinegar, and olive oil.
Baste with a combination of butter, garlic, rosemary, and a touch of Dijon mustard to enhance the lamb.
Add fresh thyme, rosemary, and a crushed garlic clove to the butter as it melts for a classic French flavor.
Select cuts at least 1-inch thick, like ribeye or New York strip, for the ideal fat content to achieve a crispy crust without overcooking the interior.
Preheat your skillet over medium-high heat until very hot for an immediate sizzle and crust formation upon adding the steak.
After flipping, add butter, herbs, and garlic. Tilt the pan and baste continuously with the flavored butter for added taste and even cooking.
Allow your steak to sit out of the fridge for 30 to 60 minutes before cooking for more even cooking and a consistent pink center.
Allow the steak to form a deep golden-brown crust without moving it, usually after 3-4 minutes per side for a 1-inch thick steak.
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