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SERVES: 2–3PREP: 1 hour, 5 minutes (including resting)TOTAL TIME: 1 hour, 25 minutes
Garlicky, Brown Butter–Basted Steak
SERVES: 2–3PREP: 1 hour, 5 minutes (including resting)TOTAL TIME: 1 hour, 25 minutes
Restaurant-quality steak at home: juicy, perfectly golden brown, tender, and garlicky.
If you usually only order steak when out to a fancy dinner, listen up! Making a steak can be intimidating, but it doesn’t have to be, I swear. All you need for a super crispy exterior and juicy, perfectly cooked interior is a super hot cast iron skillet, a generous amount of salt and pepper, and...butter! Butter is used to baste the steak, ensuring an evenly golden crust as the hot fat coats the meat. This technique is used in restaurants, but is achievable in your home kitchen. To add additional flavor, the butter browns as the steak cooks (for a nice nuttiness), and whole garlic cloves cook with it for spreadable, tender, mellow garlickiness. And adding rosemary is optional but encouraged for a crispy rosemary garnish on top. The garlic and rosemary really complement the steak, which is seasoned simply to let the flavor of the meat shine. Don’t skip the “bringing the steak to room temperature” step—it will make sure your meat cooks evenly (not cooked on the outside and raw inside because it’s too cold!) and that the seasoning can really get into the entire thick ribeye. For more tips on butter-basting, check out this step-by-step guide and watch TikToker @michkapcooks make it for me in this video!
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INGREDIENTS DIRECTIONS
1 large bone-in ribeye steak (1 ¾-2 pounds), about 1 ½” thick
2 teaspoons vegetable oil
3 tablespoons unsalted butter, softened
1 tablespoon olive oil
4 large whole garlic cloves, peeled
1 sprig rosemary (optional)
+ Kosher salt and freshly ground black pepper to taste
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Season all sides of the steak VERY generously with salt and pepper; let sit to come to room temp for an hour if you have time (even half an hour helps).
Heat a large (10- or 12-inch) heavy cast iron skillet over high heat until VERY hot but not smoking. Add the vegetable oil to the skillet, and carefully tilt the skillet to evenly coat the surface in oil. Add the steak to the skillet and cook, not moving, until a crust forms underneath, 3–4 minutes.
Flip the steak, then add the butter, olive oil, and garlic cloves to one side of the skillet; the butter should melt pretty much immediately and you can now butter-baste the steak, using an oven mitt to tilt the pan and a large spoon (a large metal soup spoon with a long handle is great) to scoop up some of the butter-oil mixture and spoon it over the steak a few times before flipping. Continue to do this, basting and flipping, until the steak is medium-rare (when it registers 130°F on an instant-read thermometer) and a deep, golden crust has formed on both sides and the garlic is a deep brown, 7–9 minutes. (Remove the garlic before the steak if it is golden brown, not letting it burn.) Add the rosemary in the last 1–2 minutes of cooking, if using.
Remove the pan from the heat, transfer the steak to a rimmed baking sheet or cutting board (ideally with a channel for juice) to rest for 5 minutes. Slice the steak against the grain, transfer to a serving platter, add the garlic and crispy rosemary sprig to the platter, and drizzle with the pan juices.
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Nonstick Cast Iron Enamel Skillet
$78.00
Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread....
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