Ribeye Steak with Basting Butter
Ingredients
- 1,600 gBeef ribeye steak (3cm thick)
- 100 gUnsalted butter (diced)
- 6 pcGarlic (unpeeled and crushed)
- 8 pcThyme (whole sprigs)
- 2 tbspSunflower oil (for high-heat cooking)
- 2 pinchFleur de sel (for seasoning)
- 2 pinchBlack pepper ground (freshly ground)
Method
A thick ribeye with a dark, crunchy crust from the Maillard reaction. The meat stays juicy, basted with a nutty butter infused with garlic and thyme that coats every fiber.
- 1
Take the steaks out of the fridge at least 30 minutes before starting. Meat that is too cold will never cook evenly to the center. Pat them dry with paper towels to remove any surface moisture.
- 2
Heat the sunflower oil in a stainless steel or cast iron pan until smoking. Place the meat in. The sizzle must be immediate and loud. Let it crust without touching for 3 minutes until the meat releases itself with a deep brown color.
- 3
Flip the meat. Add butter, crushed garlic cloves, and thyme. When the butter foams and smells like hazelnut, tilt the pan and continuously baste the steak with a spoon. The fat penetrates the meat and finishes the cooking gently.
- 4
Place the meat on a wire rack. Pour the pan juices over it. Let it rest for 5 to 8 minutes. This is the crucial step where the fibers relax and juices redistribute for a tender result.
Frequently asked questions
How do you get this dish right?
- Never use olive oil for searing, it burns too quickly. Sunflower oil handles high temperatures better.
- If the butter browns too fast, lower the heat. It should stay nutty, not black.
- Use a wire rack for resting: if you put the meat on a plate, the steam will soften the bottom crust.
How long does this dish keep?
Eat immediately to preserve the texture contrast. Leftovers can be sliced cold into a salad.
