45 minutes
A succulent rib-eye steak cooked to perfection and topped with a flavorful basil butter.
Unsalted Butter, at room temperature
tablespoons
Fresh Basil, minced
tablespoons
Lemon Zest, finely grated
teaspoons
Garlic, minced
cloves
to taste
to taste
tablespoons
Boneless Rib-Eye Steak, 2 inches thick
0 lb
1. Prepare Basil Butter
Blend the room-temperature butter with the minced basil, lemon zest, and garlic in a bowl until the mixture is well combined and smooth. Set aside.
2. Season and Brown the Steak
Preheat a cast-iron skillet over high heat and add the canola oil. Season the rib-eye steak generously with kosher salt and freshly ground black pepper. Place the steak in the hot skillet and cook for about 2 minutes, or until the bottom is lightly browned. Flip the steak and continue cooking, flipping every 1 to 2 minutes, until the internal temperature reaches 65-70°F (about 6 to 8 minutes). Transfer the steak to a rack set over a baking sheet to rest for about 10 minutes.
3. Cook to Desired Temperature
Reheat the skillet and return the rested steak to the pan. Cook the steak to an internal temperature of 120°F, flipping every minute (about 5 to 7 minutes). Let the steak rest again for another 10 minutes.
4. Serve with Basil Butter
Spread half of the basil butter over the steak, allowing it to melt. Carve the steak into slices and spread the remaining basil butter over the slices.
Opt for well-marbled cuts like ribeye, strip steak, or porterhouse. The marbling ensures the steak remains juicy and tender during cooking.
Preheat your skillet or grill for at least five minutes to ensure it's scorching hot. This high heat is crucial for developing a deep, flavorful crust.
Aim for a steak that's at least 1.5 to 2 inches thick. Thicker cuts are more forgiving and allow for a beautifully seared crust while maintaining a perfect medium-rare center.
Just before serving, add a generous dollop of basil butter, letting it melt across the steak. For a restaurant-worthy finish, slice the steak against the grain and sprinkle with flaky sea salt.
Let your steak rest for 5-10 minutes after cooking. This allows the juices to redistribute, resulting in a juicier steak. Tent it lightly with foil to retain warmth.
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