Steakhouse & Grill · Members
Pan-Seared Butter-Basted Ribeye
A thick, marbled ribeye seared to a deep brown crust and spooned with foaming garlic-herb butter. This is the classic steakhouse technique made simple for your own kitchen.
****+
Prep 40 min · Cook 12 min
Method
When buying, look for a ribeye with lots of thin white lines of fat running through the red meat; this marbling melts as it cooks and makes the steak juicy and flavorful. Ask for a piece at least 1.5 inches thick, because thin steaks overcook before they build a crust.
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