Counter 01 · Beef & Steak
Butter-Basted Cast Iron Ribeye with Thyme
A thick ribeye seared in smoking cast iron, then spooned over and over with foaming butter, garlic and thyme until the crust turns deep mahogany and glossy.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Level
- Easy
Restaurant steak at home comes down to two things: a screaming hot skillet and a spoon. Basting pushes hot, flavored butter over the top of the steak while the bottom sears, so it cooks from both sides and picks up nutty browned milk solids. Tilt the pan toward you so the butter pools, then work quickly. Do not add the butter until the steak has already formed a crust in oil, or it will burn before the meat is done.
Method
-
Salt the ribeye on all sides at least 1 hour ahead, or overnight uncovered in the fridge. Pat dry and add the pepper just before cooking.
-
Heat a 12-inch cast iron skillet over high heat for 4 minutes, add the oil and wait until it shimmers and just begins to smoke.
-
Lay the steak away from you into the pan and press it flat for 10 seconds. Sear without moving for 3 minutes, flip, and sear 2 minutes more. Hold it on its side with tongs to render the fat edge for 1 minute.
-
Lower the heat to medium and add the butter, garlic and thyme. Once the butter foams, tilt the pan and spoon the butter over the steak continuously for 2 to 3 minutes, flipping once.
-
Check the thickest point: pull at 125 F for medium-rare, since it will climb about 5 degrees while resting.
-
Rest the steak on a rack for 8 minutes with the garlic and thyme on top, then slice, pour the pan butter over and finish with flaky salt.
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