Ribeye Steak with Basting Butter

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.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 1196
• Protein: 81 g
• Carbs: 3 g
• Fat: 93 g

Ingredients

• 1600 g Beef ribeye steak ( 3cm thick )
• 100 g Minimum butter sweet ( diced )
• 6 piece Garlic ( unpeeled and crushed )
• 8 piece Thyme ( whole sprigs )
• 2 tbsp Sunflower oil ( for high-heat cooking )
• 2 pinch Fleur de sel ( for seasoning )
• 2 pinch Black pepper ground ( freshly ground )

Instructions

1. Tempering the meat

   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. High-heat searing

   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. Basting with foamy butter

   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. Essential resting

   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.

Chef's tips

• 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.

Storage

Eat immediately to preserve the texture contrast. Leftovers can be sliced cold into a salad.