I’m getting a hankering for steak, aren’t you? I haven’t moved into steak and mashed potatoes territory as yet, but I’m certainly ready for some butter basted pan seared ribeye with vegetables.
I really enjoy a juicy piece of ribeye. My appetite yearns for one, especially when the weather begins to turn cooler.
You will need a skillet that can take high temperatures to successfully create butter basted pan seared ribeye. You should start with a hot skillet, which I achieved by heating it in the oven, but you can also heat the skillet on the stove. The ribeye is seared on the stove, then transferred to the oven for cooking, and finally, basted with butter on the stove again. Cooking ribeye in this way gives you a nice crust on the outer layers and once you slice into the steak, you will find a juicy center, with flavor running through the entire steak.
The butter basting method is great for thick steaks. Say, 1 1/2″ thick or more, bone-in or boneless.
Many restaurants choose to cook their thick cut steaks in this way. They’re usually the most expensive cuts. By butter basting their steaks they’re applying a richness and decadence, that we all love when we go out to eat.
Minetta Tavern, serves a côte de boeuf. It’s a big one, it serves two, and weighs approx. 26oz-28oz. At $148 it costs a pretty penny, but who can quibble at the cost of great food?! They serve this hunk of gorgeous meat accompanied with bone marrow and salad. A meat lovers delight.
This butter basted pan seared ribeye is just 18oz, but still a seriously hearty piece of meat, truly satisfying. 18oz of steak is quite an undertaking. It can make for a great meal for two, but if you are serving guests with large appetites, you might find that two 18oz steaks will only comfortably serve three. You’ll need to use judgment on how much you will need dependent upon your guests’ appetites.
Butter basted pan seared ribeye is by no means a healthy meal, but it is oh so satisfying. Give it a try.