Brown Butter–Basted Steak
A perfectly seared bone-in rib eye steak, basted with nutty brown butter, fresh rosemary, and garlic. This restaurant-quality dish features a beautifully crusted exterior and juicy interior, finished with aromatic herbs and flaky sea salt.
Ingredients
- •1 piece bone-in rib eye
- •1 to taste kosher salt and pepper
- •2 tsp vegetable oil
- •3 Tbsp unsalted butter
- •2 sprigs rosemary
- •2 cloves garlic
- •1 to taste flaky sea salt
Cooking Instructions
- 1.
Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.
60 min
- 2.
Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F-125°F for medium-rare), 8-10 minutes.
10 min
- 3.
Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F-130°F.)
11 min
- 4.
Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.
5 min
