Butter-Basted, Pan Seared Rib-Eye Steak
A thick, tender steak achieves an irresistible crust and perfectly cooked interior through a butter basting technique.
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Instructions
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Two hours prior, remove the steak from the refrigerator and salt it liberally on both sides.
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When ready to cook, heat a heavy skillet over medium-high heat until very hot.
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Pat the steak dry. Sear all edges of the steak in the hot pan for one minute per side until the entire circumference is seared.
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Remove the steak, reduce heat to medium-low, then add butter and allow it to melt.
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Return the steak to the pan, laying it flat. Cook for one minute while basting with butter, then flip and baste for another minute.
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Repeat the basting and flipping process five more times, then check the steak's internal temperature, aiming for 120 F for medium-rare. Continue flipping and basting as needed until desired temperature is reached.
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Transfer the steak to a rack and let it rest for ten minutes.
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Slice the steak into 3/8-inch thick pieces and serve, optionally topping with mushrooms or red wine sauce.