Tender, Juicy Butter-Basted Ribeye Steak for Dinner

Butter-Basted Ribeye Steak: A Cozy, Flavor-Packed Dinner in 30 Minutes

Storytelling Intro

As a busy home cook and food blogger, I’m always on the lookout for easy, comforting recipes that pack a flavor punch. One dish that’s become a go-to in my household is this incredible Butter-Basted Ribeye Steak. It’s the kind of meal that makes you feel like you’re dining at a fancy steakhouse, but it comes together in just about 30 minutes with minimal effort.

I first discovered this recipe a few years ago when I was craving a hearty, satisfying dinner but didn’t have the time or energy for an elaborate meal. I had a beautiful ribeye steak in the fridge and was determined to make the most of it. After a little research and experimentation, I landed on this simple yet sublime method of pan-searing the steak and basting it with a rich, herbed butter. The result was a juicy, flavor-packed Butter-Basted Ribeye Steak that had my family begging for seconds.

Now, this Butter-Basted Ribeye Steak has become a regular in our dinner rotation, whether I’m cooking for a cozy date night in or hosting a small gathering of friends. The combination of the perfectly seared exterior, the tender, juicy interior, and the irresistible garlic-herb butter is just out of this world. I can’t wait for you to try it and experience the magic for yourself! Follow me on DianaCookingE on Pinterest for more delicious recipe inspiration.

Why This Recipe Works

This Butter-Basted Ribeye Steak is a total game-changer for a few key reasons:

• Unbeatable Flavor: The combination of the seared, crusty exterior and the rich, melted garlic-herb butter basting the steak creates a flavor explosion in every bite.
• Foolproof Technique: The simple pan-searing and basting method is easy to master, even for beginner home cooks, and produces consistently perfect results.
• Impressive Presentation: The Butter-Basted Ribeye Steak looks and tastes like it came straight from a high-end steakhouse, but it’s surprisingly easy to make at home.
• Versatile and Customizable: You can serve this steak as the centerpiece of a special dinner, or pair it with your favorite sides for a quick and satisfying weeknight meal.

Honestly, this Butter-Basted Ribeye Steak has become one of my go-to recipes because it’s just so darn delicious and easy to make. I know you’re going to love it as much as I do!

Ingredients

• 1 (1-1.5 lb) ribeye steak, at room temperature
• 2 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 3 garlic cloves, minced
• 2 tsp fresh thyme leaves, chopped
• 1 tsp fresh rosemary, chopped
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly ground black pepper

Diana’s Tip:

Be sure to let the steak come to room temperature before cooking for the best sear and even cooking. This usually takes about 30 minutes.

Optional Add-Ins and Variations

While the classic Butter-Basted Ribeye Steak is hard to beat, you can easily customize this recipe to suit your tastes or the occasion:

• Herb Variations: Try swapping in different fresh herbs like parsley, oregano, or basil.
• Compound Butter: Make an extra batch of the garlic-herb butter and serve it on the side for dipping or topping.
• Steak Toppers: Finish the steak with crumbled blue cheese, sautéed mushrooms, or crispy fried onions.
• Seasonal Sides: Pair the Butter-Basted Ribeye Steak with roasted veggies, mashed potatoes, or a fresh salad for a complete meal.

Step-by-Step Method

Ready to get cooking? Let’s dive in!

1. Pat the ribeye steak dry with paper towels and season generously with the salt and pepper.
2. Heat the olive oil in a large cast-iron or heavy-bottomed skillet over high heat. When the oil is shimmering, add the steak and sear for 3-4 minutes per side, or until a deep golden-brown crust forms.
3. Diana’s Tip: Resist the urge to move the steak too much during the searing process – you want to let it develop that perfect crust.
4. Reduce the heat to medium-low and add 2 tablespoons of the butter to the pan. Using a spoon, continuously baste the steak with the melted butter for 2-3 minutes.
5. Flip the steak and add the remaining 2 tablespoons of butter, the garlic, thyme, and rosemary to the pan. Continue basting for another 2-3 minutes.
6. What I Messed Up At First: Be careful not to let the garlic burn – keep the heat low and baste continuously to prevent it from scorching.
7. Transfer the pan to the oven and roast at 400°F for 5-8 minutes, basting halfway, until the steak reaches your desired doneness. I like mine medium-rare, around 130°F on a meat thermometer.
8. Remove the steak from the oven and let it rest for 5-10 minutes before slicing and serving. This allows the juices to redistribute throughout the meat.

Common Mistakes to Avoid

While this Butter-Basted Ribeye Steak recipe is pretty foolproof, there are a few common mistakes to watch out for:

• Not letting the steak come to room temperature: If the steak is too cold, it won’t sear properly, and the inside may cook unevenly.
• Overcrowding the pan: Make sure to use a large enough skillet so the steak has plenty of room to sear without steaming.
• Burning the garlic and herbs: Keep the heat low when basting to prevent the aromatics from scorching.
• Cutting into the steak too soon: Let it rest for at least 5-10 minutes to allow the juices to redistribute.

My Tested Substitutions

While the recipe as written is pure perfection, here are a few ingredient swaps that can work in a pinch:

• Unsalted Butter: You can use salted butter, but you may want to reduce the added salt slightly.
• Dried Herbs: If you don’t have fresh thyme and rosemary, you can use 1 tsp each of dried herbs instead.
• Other Steak Cuts: While ribeye is my favorite, you can also use this method with other tender steak cuts like strip, filet mignon, or hanger steak.

How to Customize This Recipe

The beauty of this Butter-Basted Ribeye Steak recipe is how versatile it is. Here are a few ideas to make it your own:

• Dietary Swaps: For a dairy-free version, simply use olive oil or a plant-based butter alternative instead of the dairy butter.
• Flavor Variations: Try different herb combinations, like oregano and basil, or add a splash of red wine or balsamic vinegar to the butter baste.
• Portion Sizes: This recipe works great for a single, large steak or you can cook multiple smaller steaks at once to feed a crowd.

Serving Ideas

I love serving this Butter-Basted Ribeye Steak as the centerpiece of a special dinner, perhaps with a side of roasted potatoes and a fresh salad. But it’s also an amazing option for a quick and satisfying weeknight meal. You can even slice it up and serve it on a platter with an assortment of dipping sauces for a fun, interactive dinner party.

Meal Prep & Storage

The great thing about this Butter-Basted Ribeye Steak is that it reheats beautifully, making it perfect for meal prep. Simply sear and baste the steak as directed, then let it cool completely before slicing and storing in an airtight container in the fridge for up to 3 days. When you’re ready to serve, just reheat the slices in a skillet or the oven until warmed through.

For longer-term storage, you can also freeze the cooked steak slices for up to 3 months. Just be sure to thaw them in the refrigerator overnight before reheating.

Nutritional Breakdown

Per 4-ounce serving of this Butter-Basted Ribeye Steak, you’ll get approximately:

• Calories: 320
• Protein: 26g
• Carbohydrates: 1g
• Fat: 23g
• Fiber: 0g

Final Thoughts

I hope this Butter-Basted Ribeye Steak recipe has inspired you to try your hand at creating a restaurant-worthy steak dinner at home. With its incredible flavor, foolproof technique, and impressive presentation, it’s sure to become a new favorite in your household. Don’t be afraid to get creative and make it your own – that’s the beauty of this versatile dish.

So, what are you waiting for? Grab a ribeye steak, fire up your skillet, and get ready to enjoy a cozy, comforting, and downright delicious meal. I can’t wait to hear how it turns out for you! Follow me on DianaCookingE on Pinterest for more tasty recipe ideas.