Herb Butter-Basted Ribeye Steak

🧂 Ingredients

• Two 1 ½ lb bone-in ribeye steaks
• 2 tbsp canola oil
• 8 tbsp cultured butter or salted butter

  room temperature
• 1 tsp fresh thyme leaves
• 1 clove garlic

  grated on a microplane
• Zest of one lemon
• Kosher salt
• Freshly ground black pepper

Instructions

• 1 In a small bowl, mash to combine butter, thyme, garlic and zest with a pinch of
  salt and pepper.  Transfer the butter onto parchment paper or plastic wrap. Roll
  into a log and chill for 2 hours.
• 2 Pat steaks dry with paper towels and season liberally all over kosher salt and
  freshly cracked black pepper. In a large cast-iron skillet, heat 1 Tbsp canola
  oil over high heat until shimmering. Cook the steaks one at a time turning every
  1-2 minutes until brown and crusty, about 4 minutes in total.
• 3 Reduce heat to medium and add the 2 Tbsp of the butter mixture. Tilt the skillet
  toward you and spoon the foaming butter over the steak repeatedly. Continue
  flipping and basting until an instant-read thermometer inserted into the
  thickest part registers 125°F for medium-rare, about 8 to 10 minutes more.
  Repeat with the other steak.
• 4 Transfer the steaks to a cutting board and rest for 10 minutes. Cut the steaks
  off the bone, then slice across the grain and serve.

Nutrition Info