BUTTER-BASTED BLISS: A BONE-IN RIBEYE RECIPE
Butter basting a steak might be the most delicious way to cook a great cut of beef. This technique adds richness and an herbaceous accent thanks to the nutty flavor from the brown butter and garlic. And it’s very easy, too. All you need is a thick cut of beef (such as a grass-fed beef bone-in ribeye), a few sprigs of thyme and parsley, a garlic clove, and two tablespoons of butter. A thick-cut steak will take high heat without cooking the meat all the way through.
- Add about 1 1/2 tablespoons of olive oil to your favorite skillet, cast iron or steel.
- Using a paper towel, blot any moisture from the surface of the meat. This allows for a nice sear on the outside of the steak.
- Add the steak to the pan and let it cook on one side for about three minutes.
- When you flip the steak, let it cook on the other side for about a minute and a half and then add your butter, herbs and garlic.
- Using a large saucing spoon, baste the steak with the browning butter throughout the rest of the cooking process.
- Pull from the pan and spoon he rest of the herbed brown butter over the steak, letting it rest for about five minutes before serving.
- Enjoy with a simple salad dressed with the leftover butter and steak drippings. Decadent, delicious, and easy.