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Butter-Basted Ribeye Steaks
Recipes
Butter-Basted Ribeye Steaks
4 servings
25 minutes total
Ingredients
  • 2 (1-inch-thick) bone-in ribeye steaks (about 2 lb)
  • Cooking spray
  • ½ teaspoon freshly ground black pepper
  • 3 cloves garlic
  • ¼ cup salted butter
  • 2 sprigs fresh rosemary
  • ½ teaspoon kosher salt
Steps
  1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat steaks with spray and pepper, then place in pan (wash hands); sear 2–3 minutes on each side until browned. Remove steaks from pan.
  2. Reduce heat to medium; smash garlic. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan, then return steaks; cook 3–5 minutes on each side, basting with butter mixture, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Sprinkle steaks with salt and serve with remaining butter mixture.
Other Preparation Methods
    • Grill: Preheat grill (or grill pan) on medium-high. Coat 1 ½ lb bone-in ribeye steaks with ¼ cup ginger dressing (wash hands); marinate 10 minutes (or chill overnight). Coat with spray; grill 3–4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Rest 5 minutes before slicing.
    • Broil: Preheat oven to broil and place oven rack 6 inches from heat. Peel 1 kiwifruit and smash into a paste. Coat 1 ½ lb bone-in ribeye steaks with kiwi, 1 teaspoon kosher salt, and ½ teaspoon crushed red pepper (wash hands); marinate 10 minutes. Place steaks on nonstick foil-lined baking sheet; broil 6–8 minutes until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Rest 5 minutes before slicing.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 630, Total Fat 43g, Sat Fat 18g, Trans Fat 1.5g, Chol 215mg, Sodium 480mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 61g, Vitamin D 0%, Calc 4%, Iron 35%, Potassium 15%