Cast-Iron Ribeye with Brown Butter Rosemary Baste
Searing caramelized crust with juicy, medium-rare center and garlic herb butter glaze
The steakhouse technique mastered at home. Heavy cast-iron skillet, screaming high initial sear, continuous butter-basting with fresh rosemary sprigs and smashed garlic cloves.
Serving Scaler
Ingredients (6)
0 / 6 preppedDry-brine and preheat skillet
Pat steak dry. Season heavily on all sides with kosher salt and black pepper. Heat a 12-inch cast-iron skillet over high heat until smoking hot (~5 minutes).
Initial hard sear
Add oil to pan and carefully lay steak in. Sear undisturbed for 2 minutes, then flip and sear other side for 2 minutes to lock in a deep crust.
Butter-baste with aromatics
Drop heat to medium. Add butter, crushed garlic, and herb sprigs. Tilt pan and continuously spoon hot foaming butter over steak for 3 minutes until internal temp reaches 52°C (125°F) for medium-rare.
Basting cooks the steak evenly from both sides without having to flip constantly.
Rest on cutting board
Transfer steak to a warm carving board. Pour remaining pan juices over it. Rest 8 to 10 minutes before slicing across the grain.
Resting allows muscle fibers to relax and redistribute juices throughout the steak.