Garlic Herb Butter Basted Bone-In Ribeye Step-by-step instructions

Before you start

Before beginning, keep your steaks refrigerated until ready to prep, bringing them out for no more than 30 minutes prior to cooking. Pat the steaks thoroughly dry with paper towels to ensure the best sear.

Prepare your butter, garlic, and rosemary in advance, as the cooking process is rapid and requires your full attention once the pan is hot. Have your tongs and a large spoon ready to handle the basting process smoothly.

Instructions

Preparation and Drying

1. 1Prepare the Steaks
   Remove the steaks from the refrigerator no more than 30 minutes before cooking. Pat the surfaces completely dry with paper towels to ensure a superior sear. Ensure the edges are dry as well, as surface moisture impedes the creation of a crisp, deep crust.
   Look for The steaks look dry and thoroughly blotted on all sides.
   Tip Dry surfaces are essential for achieving a deep, golden-brown sear in the hot skillet.

The steaks are thoroughly patted dry with paper towels on a clean prep station right after resting briefly out of the refrigerator.

All aromatics, butter, and basting utensils are measured and placed nearby, ensuring that the high-heat searing process can proceed without any interruptions or delays in the kitchen.

Developing the Sear

2. 2Sear the Ribeye
   Heat a heavy cast-iron skillet over high heat until it begins to smoke slightly. Carefully place the ribeye steaks into the skillet. Sear without moving them for several minutes until a deep, dark crust develops on the bottom side, then flip to sear the other side thoroughly.
   Look for A dark brown, flavorful crust forms on the surface of the meat.
   Tip Do not crowd the skillet; use two pans if necessary to maintain high heat.

The ribeye has developed a dark, mahogany-brown crust on both sides after being seared in the smoking hot cast-iron skillet. The pan is now perfectly hot and ready for the final aromatic basting step with the butter and herbs.

Basting and Finishing

3. 3Baste and Finish
   Reduce the heat to medium. Add the butter, minced garlic, and rosemary sprigs to the pan. Once the butter is foaming, use a large spoon to continuously baste the steaks with the flavored butter for the final few minutes of cooking. Continue cooking until the internal temperature reaches 145°F (63°C). Remove from the pan, place on a board, and let the meat rest at least 3 minutes before serving.
   Look for The butter is bubbling and golden with a fragrant garlic and herb aroma.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Basting adds incredible moisture and flavor to the final dish.

The butter is foaming and infused with the scent of garlic and rosemary. The steak is cooked through to an internal temperature of 145°F (63°C) and is now ready for its mandatory rest on a cutting board before slicing.

Common mistakes

A common mistake is using a pan that is not hot enough, which leads to gray, steamed meat rather than a deep, caramelized crust. Always wait until the skillet is smoking before adding the steaks.

Another error is neglecting to pat the meat dry; excess moisture on the surface will prevent the browning process. Finally, avoid over-basting too early; wait until the steaks have developed a good crust on both sides before adding the butter and aromatics to prevent the garlic from burning.

How to tell it’s done

To check for doneness, use an instant-read meat thermometer inserted into the thickest part of the steak, avoiding the bone. For a medium-rare finish, the internal temperature should reach 145°F (63°C).

Remember that the temperature will continue to rise slightly as the meat rests. Resting is a mandatory step for any whole cut of meat; allow the ribeye to sit for at least 3 minutes to let the juices redistribute throughout the muscle fibers, ensuring a tender bite.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest