Pan-seared butter-basted ribeye steaks (prime vs choice)
ByronTalbott · ♥ 4.4K likes · 199.3K views · 6 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
Dry the steaks thoroughly with paper towel before seasoning; if time allows, dry them uncovered in the fridge for a day or two.
Choosing and drying the steak
- 2 whole thick cut ribeye
- salt
- fresh cracked black pepper
Season both sides generously with salt and fresh cracked black pepper.
- vegetable oil
Heat a large skillet on high heat with a good amount of vegetable oil and sear the steaks 3 to 4 minutes per side, moving them now and then.
- butter
- crushed garlic, cloves
- thyme
- rosemary
Once dark golden brown, turn the heat to low, add butter, crushed garlic, thyme and rosemary, and spoon the butter over the steaks for a minute.
Turn the steaks and baste another minute or so for medium rare; total cooking time about 11 to 13 minutes, depending on size.
Rest on a tray or cutting board at least 5 to 10 minutes, then slice.