Butter-Basted Ribeye Steaks

Boneless rib-eye steaks are generously basted with butter, garlic, rosemary, and thyme, then seared to perfection in a cast-iron pan, allowing the rich, aromatic flavours to infuse the meat throughout.

Ingredients

• 2 boneless rib-eye steaks (approx. 565g each)

• 2½ teaspoons kosher salt, plus extra to taste

• ½ teaspoon freshly ground black pepper, plus extra to taste

• 2 tablespoons rapeseed oil

• 4 tablespoons unsalted butter

• 4 sprigs fresh thyme

• 3 whole garlic cloves, unpeeled

• 1 sprig fresh rosemary

Method

1. Prepare the Steaks
   Season the rib-eye steaks generously on all sides with salt and freshly ground black pepper. Allow the steaks to rest at room temperature for 30 minutes to take the chill off and promote even cooking.

2. Sear the Steaks
   Heat the rapeseed oil in a large cast-iron (or heavy-based) frying pan over high heat until shimmering. Add the steaks and sear without moving them for about 5 minutes, or until a deep golden crust forms on the bottom.

3. Baste with Butter and Herbs
   Turn the steaks over and add the butter, thyme, garlic cloves, and rosemary to the pan. Continue cooking over high heat for a further 5–7 minutes, spooning the melted butter and aromatics over the steaks continuously. Cook until the internal temperature reaches about 54°C for medium-rare.

4. Rest and Serve
   Transfer the steaks to a cutting board and allow them to rest for 10 minutes. This resting period allows the juices to redistribute.
   Slice the steaks against the grain and serve immediately.

Tips

Midway through cooking, the steaks are basted with a fragrant blend of butter, thyme, rosemary, and whole garlic cloves, creating a crisp, golden crust and rich, robust flavour. There's no need to chop the herbs — and whole garlic cloves won’t burn, adding a mellow aroma. Use unsalted butter, as the meat is already well seasoned; aim for about one teaspoon of kosher salt per pound of meat (around 2½ teaspoons in total).

No special equipment is needed — just a sturdy frying pan and a spoon. A cast-iron skillet is ideal for a strong sear, though a quality stainless steel pan works just as well. Once the steaks reach medium-rare (around 54°C/130°F), remove them from the heat and rest on a cutting board for 10 minutes. The temperature will rise to roughly 57°C (135°F), locking in the juices for a tender, flavourful result.