@tasty.recipes50: Recipe Name Garlic Rosemary Butter-Basted Ribeye Steaks Ingredients 1. Bone-In Ribeye Steaks – 2 large, approximately 1¼ lb each 2. Olive Oil – 2 tbsp 3. Unsalted Butter – 6 tbsp 4. Garlic – 6 cloves, lightly crushed 5. Fresh Rosemary – 4 sprigs 6. Fresh Thyme – 4 sprigs 7. Worcestershire Sauce – 1 tbsp 8. Smoked Paprika – 1 tsp 9. Garlic Powder – 1 tsp 10. Onion Powder – ½ tsp 11. Coarse Sea Salt – 1½ tsp 12. Freshly Ground Black Pepper – 1 tsp 13. Red Pepper Flakes – ¼ tsp 14. Fresh Parsley – 2 tbsp, finely chopped 15. Lemon Juice – 1 tsp Recipe 1. Remove the ribeye steaks from the refrigerator approximately 30–40 minutes before cooking. Pat both sides thoroughly dry with paper towels to remove excess moisture and encourage a beautifully browned crust. 2. In a small bowl, combine coarse sea salt, freshly ground black pepper, smoked paprika, garlic powder, onion powder, and red pepper flakes. Mix thoroughly to create a flavorful steak seasoning. 3. Rub the steaks with olive oil and Worcestershire sauce, making sure the sides are coated evenly. Generously season both sides and the edges with the prepared seasoning mixture. 4. Heat a heavy cast-iron skillet over medium-high to high heat until very hot. Add the seasoned ribeye steaks and allow them to sear undisturbed for approximately 3–4 minutes until a deep golden-brown crust develops. 5. Turn the steaks over using tongs and sear the opposite side for another 3–4 minutes. Sear the fat edges briefly to render some of the fat and develop additional flavor. 6. Reduce the heat to medium-low and add unsalted butter to the skillet. Allow it to melt and become foamy without burning. 7. Add the crushed garlic cloves, fresh rosemary, and fresh thyme directly into the melted butter. Tilt the skillet slightly and use a spoon to continuously scoop the aromatic butter over the steaks. 8. Continue butter-basting for approximately 2–4 minutes, depending on steak thickness and desired doneness. The garlic and herbs will infuse the butter with a rich, savory aroma. 9. Check the internal temperature using an instant-read meat thermometer inserted into the thickest part of each steak. Aim for 130–135°F for medium-rare or 140–145°F for medium, then remove from the heat according to your preferred doneness. 10. Transfer the steaks to a warm cutting board and spoon some of the garlic rosemary butter over them. Loosely cover with foil and allow them to rest for 5–10 minutes so the juices redistribute throughout the meat. 11. While the steaks rest, stir the lemon juice and freshly chopped parsley into the remaining garlic herb butter in the skillet. Gently warm the mixture for approximately 30 seconds to create a fragrant finishing sauce. 12. Arrange the rested ribeye steaks on a serving platter. Spoon the warm garlic rosemary butter generously over the browned surfaces, allowing it to run down the sides. 13. Scatter the softened garlic pieces and fresh herbs over the steaks for extra flavor and an attractive presentation. 14. Serve the steaks whole or slice them against the grain into thick, juicy pieces. Pour any remaining resting juices over the meat to preserve its rich, savory flavor. 15. Serve immediately with roasted potatoes, grilled asparagus, creamy mashed potatoes, or a fresh garden salad for a restaurant-quality steak dinner. Follow for more delicious homemade recipes and amazing steakhouse-style dinner ideas!

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Sunday 08 November 2026 00:06:14 GMT