Garlic herb butter basted cowboy ribeye steak
Ingredients:
1 or 2 bone-in ribeye steaks (2–2.5 inches thick)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil (or vegetable oil)
½ cup (1 stick) of unsalted butter
4 cloves of garlic, crushed
3–4 sprigs of fresh thyme
2 sprigs of fresh rosemary
Optional: 1 small shallot, sliced
Optional: ½ teaspoon of crushed red pepper flakes for a touch of heat.
Instructions:
Bring the steak to room temperature.
Take the ribeye out of the fridge 30–45 minutes before cooking. Pat it dry thoroughly with kitchen roll. Season generously on both sides with salt and pepper.
Preheat the oven:
Set to 200°C (400°F) if you’re finishing the steak in the oven.
Sear the steak:
Heat the olive oil in a large, oven-safe frying pan or Dutch oven over a high heat until it is shimmering.
Sear the steak for about 3–4 minutes on each side until a deep golden-brown crust forms.
Add butter and aromatics:
Reduce the heat slightly. Add the butter, smashed garlic, thyme and rosemary to the pan. Once the butter has melted and begun to foam, tilt the pan and continuously spoon the melted butter over the steak for one to two minutes.
Finish in the oven (optional):
Transfer the pan to a preheated oven and roast for 5–8 minutes depending on how well done you want it.
- Rare: 49°C (120°F)
- Medium-rare: 54°C (130°F)
- Medium: 140°F (60°C).
Rest the steak:
Remove from the oven and transfer to a chopping board. Leave to rest for 10 minutes to allow the juices to redistribute.
Serve:
Spoon some of the garlic and herb butter sauce over the steak just before serving. Garnish with fresh herbs and serve with mashed potatoes, roasted vegetables or a simple salad.
🔥 Chef’s tips
For extra flavour, deglaze the pan with a splash of red wine or beef broth after removing the steak, then reduce to make a quick pan sauce.
Always use a meat thermometer to ensure the steak is cooked to perfection.
Allowing the meat to rest is crucial for tenderness and juiciness.
