My F&W
quick save (...)
Butter-Basted Rib Eye Steaks
© Con Poulos

Butter-Basted Rib Eye Steaks

  • ACTIVE: 25 MIN
  • TOTAL TIME: 1 HR 10 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • STAFF-FAVORITE

This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored.

  1. Two 1 1/4-pound, bone-in rib eye steaks
  2. Kosher salt
  3. Freshly ground pepper
  4. 2 tablespoons canola oil
  5. 4 tablespoons unsalted butter
  6. 4 thyme sprigs
  7. 3 garlic cloves
  8. 1 rosemary sprig
  1. Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
  2. In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.

Suggested Pairing

Pair boldly tannic Cabernet Sauvignon with these indulgent rib eyes.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.