Cast-Iron Seared Ribeye with Garlic Herb Butter
Mise en Place / Ingredients[7]
- 2 lbs 1.5 to 2-inch thick Bone-in Ribeye steak
- 4 tbsp Unsalted European style butter (Kerrygold)
- 5 cloves Garlic cloves, crushed in skins
- 3 sprigs Fresh rosemary and thyme sprigs
- 1 tbsp High-smoke-point neutral oil (avocado or canola)
- 1.5 tsp Kosher salt (Diamond Crystal)
- 1 tsp Freshly ground black pepper
🛒 US Supermarket Brand Guide
High intramuscular fat bastes the meat internally. • 📍 Costco or butcher counter.
82% butterfat content foams cleanly with rich nutty aromatics. • 📍 Dairy aisle.
Cooking Sequence & Checkpoints
Pat steak bone-dry, season all sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, and rest at room temperature for 20 minutes.
✓ Checkpoint: Dry seasoned surface at room temperature.
Heat cast-iron skillet until lightly smoking with 1 tbsp high-smoke-point neutral oil. Sear steak 3–4 minutes per side and render the fat cap (8 minutes total).
✓ Checkpoint: Deep mahogany exterior.
Drop heat to medium, add unsalted butter, crushed garlic cloves, and rosemary and thyme sprigs. Tilt skillet and spoon foaming butter continuously over the steak for 4 minutes until internal temperature reaches 130°F (54°C) for medium-rare (or 145°F / 63°C USDA standard).
✓ Checkpoint: Nutty, foaming herb butter and target internal temperature.
Transfer steak to a warm cutting board, pour resting butter over top, and rest 7 minutes before thick slicing.
✓ Checkpoint: Juices locked into fibers.
🔬 Why It Works:
Continuous Basting (Arrosé): Spoon-bathing bubbling butter over the seared crust cooks meat gently through convection without scorching.
⚠️ Troubleshooting:
Burnt butter: Sear meat in neutral oil first; reduce heat before adding butter.