Cast Iron Ribeye Steak with Garlic-Rosemary Butter Baste
You don’t need a steakhouse when you’ve got a cast iron skillet and a little patience. This ribeye is seared hard, basted with butter, garlic, and rosemary, and rested until it’s nothing short of perfect. Simple. Precise. The way steak should be.
Why You’ll Love This Steak
Crisp, golden crust with a tender, juicy center.
Classic butter-basting for deep, rich flavor.
Just 5 ingredients — all about quality over quantity.
Ingredient Notes
Ribeye: 1–1.5 inches thick, prime or choice grade. Marbling is key.
Butter: Use unsalted, high-quality butter for control over salt levels.
Rosemary & Garlic: Fresh sprigs and whole smashed cloves give aromatic depth without overpowering.
The Recipe
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 2
Ingredients
2 ribeye steaks, 1–1.5 inches thick
1 tbsp avocado oil (or another high smoke point oil)
Kosher salt & fresh cracked pepper
3 tbsp unsalted butter
3–4 garlic cloves, smashed
2–3 fresh rosemary sprigs
Instructions
Season steaks generously with salt & pepper. Let sit at room temp for 30 minutes.
Heat cast iron skillet over medium-high until it’s smoking hot.
Add oil and place steaks in skillet. Sear 3–4 minutes per side for medium-rare.
Reduce heat to medium, add butter, garlic, and rosemary.
Tilt pan slightly and use a spoon to baste melted butter over the steaks for 1–2 minutes per side.
Remove steaks to a plate, tent with foil, and rest for 5–10 minutes before serving.
Pro Tips for the Perfect Butter-Basted Ribeye
Don’t skimp on seasoning — salt is your friend here.
Use whole garlic cloves so they perfume the butter without burning.
Baste constantly once the butter melts for maximum flavor infusion.
Serving Suggestions
Serve with:
Creamy mashed potatoes
Sautéed spinach with lemon
Crusty bread for mopping up butter
Steak Night is the Best Night
Steak night isn’t about overcomplication — it’s about giving a great ingredient the respect it deserves. Heat, butter, and patience. That’s all you need.
