Garlic-butter basted ribeye steak (cast iron perfection)
A rich, juicy steak with a deeply caramelised crust, basted in bubbling garlic and thyme butter restaurant quality at home!
FULL RECIPE
Ingredients (serves 1–2):
1 large ribeye or T-bone steak (about 3–4 cm thick)
2 tbsp olive oil
3–4 tbsp unsalted butter
4–5 garlic cloves, lightly crushed
3–4 sprigs of fresh thyme or rosemary
Salt and black pepper to taste.
Instructions:
1. Prepare the steak.
Pat the steak dry with kitchen roll.
Season generously on both sides with salt and black pepper.
Leave at room temperature for 20–30 minutes.
2. Sear the steak:
Heat a cast-iron skillet over a high heat until it is smoking hot.
Add the olive oil.
Place the steak in the pan and sear for:
2–3 minutes per side for medium-rare (adjust for preference).
Do not move the steak during searing — allow it to form a deep golden crust.
3. Garlic-butter basting
Reduce the heat to medium.
Add the butter, crushed garlic and thyme to the pan.
When the butter has melted and is foaming, tilt the pan slightly.
Use a spoon to baste the steak continuously with the melted garlic and thyme butter for 1–2 minutes.
Flip the steak over and baste again for another minute.
4. Finish cooking.
Cook to your preferred level of doneness:
Rare: 50–52°C (122°F).
Medium-rare: 54–56°C (130°F).
Medium: 60°C (140°F).
Use a meat thermometer for accuracy.
5. Rest & serve.
Remove the steak from the pan and leave to rest for 5–10 minutes.
Spoon some of the garlic and thyme butter from the pan over the steak.
Serve with roasted vegetables, mashed potatoes or a fresh salad.
