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Cast Iron Ribeye Steak with Garlic Herb Butteramerican
PlateMap recipe · #43

Cast Iron Ribeye Steak with Garlic Herb Butter

Thick prime ribeye steak seared with an intense mahogany crust, continuously basted (arroser) with foaming garlic and rosemary butter.

25+ waiting: Plus 45 minutes of waiting time (soaking, marinating, rising or chilling)Hands-on (minutes)
2Servings
mediumDifficulty
Prep:
5 minutes
Cook:
20 minutes
Waiting:
45 minutes (bringing the steak to room temperature, 45 minutes)
Jump to ingredients & method
Execution guide

Method

Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.

Shows the steps one at a time, with a timer for each timed step.

0 / 6done
Set up your tools

Heavy skillet, Tongs and thermometer, Sharp knife and board

Before the heat goes on

Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.

  1. 01

    Tempering

    45 minutes

    Take the steak out of the fridge 45 minutes before cooking. Pat it dry and season generously with the coarse salt and black pepper.

    Success cue

    The surface is dry and the steak no longer feels cold.

  2. 02

    Heating

    5 minutesHigh heat

    Heat a cast-iron pan with 1 teaspoon of oil over high heat for 4 to 5 minutes.

    Success cue

    A wisp of smoke rises from the pan.

  3. 03

    Searing

    5 minutesHigh heat

    Sear the steak for 2½ minutes per side without moving it.

    Success cue

    A deep brown crust covers both sides.

  4. 04

    Butter

    1 minuteMedium heat

    Lower the heat to medium and add the cold butter, the crushed garlic cloves, the rosemary and the thyme.

    Success cue

    The butter melts and foams.

  5. 05

    Basting

    2 minutesMedium heat

    Tilt the pan and spoon the foaming butter over the steak for 2 minutes.

    Success cue

    The center reaches 52°C for medium rare or 57°C for medium.

    Watch out

    If the butter turns dark brown, lower the heat.

  6. 06

    Serve

    7 minutes

    Rest the steak on a board for 7 minutes, then slice it across the grain.

    Success cue

    Only a little juice runs onto the board when you slice.

Cooking tips

Extra tip

Basting with foaming butter creates a nutty brown butter (noisette) coating that seals the crust.

  • • Resting the cooked steak for 7 minutes allows muscle fibers to relax and retain all juices inside

Common mistakes

  • • Searing a wet steak, so no crust forms.
  • • Moving the steak during the first sear.
  • • Slicing it straight away or along the grain.

Serving ideasServe with roasted potatoes or a green salad, and spoon the garlic butter from the pan over the slices.

Estimated nutrition per serving

Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.

Calories
≈ 925
Protein
57.3g
Carbs
6.0g
Fat
75.9g
Calculation source and assumptions

USDA Standard Reference

Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.

Potential allergens

Milk

Compound ingredients vary by product; check labels and possible cross-contact.

Frequently Asked Questions

How do I know when it is done?

Use a thermometer in the thickest part after resting: 50°C for rare, 55°C for medium rare and 60°C for medium. The times here give medium rare for a 2.5 cm steak.

My steak is thicker. What changes?

Add about 1 minute per side for each extra centimetre, and check with the thermometer.

How do I store leftover steak?

Refrigerate for up to 3 days. Slice it cold for sandwiches or warm it for a minute in a hot pan.

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