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To make the perfect cast iron butter basted ribeye, you need a few key ingredients. Each one plays a vital role in creating a delicious steak. Here’s what you will need: - Ribeye steaks (1.5 inches thick) - Unsalted butter - Crushed garlic cloves - Fresh thyme - Olive oil - Salt and freshly ground black pepper - Lemon wedges for serving Having these ingredients ready is crucial. Ribeye steaks are known for their rich flavor and tenderness. The unsalted butter adds a creamy texture and enhances the taste. Fresh thyme brings a lovely aroma while garlic infuses depth into the dish. Don't forget the olive oil! It helps to get that perfect sear on the steaks. Seasoning with salt and pepper is key, so make sure to be generous. Lastly, lemon wedges not only add brightness but also balance the richness of the steak. This simple list sets the stage for a flavorful meal. Each ingredient works together to create a memorable dining experience. Now that we have our ingredients, let's dive into the next steps to cook this delicious ribeye. 1. Bringing steaks to room temperature: Start by taking your ribeye steaks out of the fridge. Let them sit for 30-45 minutes. This step helps the meat cook evenly. 2. Seasoning with salt and pepper: Next, season both sides of the steaks. Use a generous amount of salt and freshly ground black pepper. Press the seasoning into the meat to help it stick well. 1. Preheating the cast iron skillet: Heat your cast iron skillet over high heat. Wait until it is almost smoking. This step is key for a good sear. 2. Searing the steaks: Carefully place the steaks into the hot skillet. Avoid moving them for about 4-5 minutes. This will create a nice, crispy crust. 3. Adding butter, garlic, and thyme: Once the first side is brown, flip the steaks with tongs. Add butter, crushed garlic, and fresh thyme to the skillet. This will add rich flavors to your steak. 1. Method for basting with butter: As the butter melts, tilt the skillet slightly. This allows the butter to pool on one side. Use a spoon to baste the melted butter over the top of the steaks. Do this for about 3-4 minutes for medium-rare. 2. Checking doneness with a meat thermometer: To check if your steak is done, use a meat thermometer. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium. This ensures your steak is cooked just right. To get a great sear, a hot skillet is key. Heat your cast iron skillet until it’s almost smoking. This high heat helps form a nice crust. If the skillet is not hot enough, your steak will steam instead of searing. Avoid crowding the pan. When you add too many steaks, they won't cook well. It’s better to cook one or two at a time. This way, each steak gets its own space to sizzle and brown. To cook your ribeye just right, use a temperature guide. For medium-rare, aim for 130°F (54°C). For medium, go for 140°F (60°C). A meat thermometer helps a lot here. Cooking time changes with steak thickness. Thicker steaks need more time, while thinner ones cook faster. Keep an eye on them and adjust as needed. You can play with herbs to boost flavor. If you want a twist, try rosemary or oregano instead of thyme. Both work well with ribeye. Adding other aromatics can really elevate the dish. Consider shallots or even a splash of red wine. These additions can round out the flavor and make your steak even more delicious. {{image_2}} You can change how you cook your ribeye for different flavors. One great way is to use sous vide. This method cooks the steak in a water bath at a low, steady heat. You can set the temperature to about 130°F (54°C) for a perfect medium-rare. After the sous vide, sear the steak in your hot cast iron skillet. This gives you a tender steak with a nice crust. If you love grilling, why not try that? Grill your ribeye steaks over direct heat. Baste them with melted butter while they cook. This adds rich flavor and keeps the meat juicy. You can also mix up the flavors. Try using flavored butter, like herb-infused butter. Just mix soft butter with herbs like rosemary or parsley. When you baste your steak, it adds a whole new taste. Another option is to use marinades. A simple mix of olive oil, garlic, and lemon juice works well. Marinate your steak for a few hours to soak in the flavors before cooking. Ribeye pairs well with many sides. Think about roasted vegetables or creamy mashed potatoes. Both add great texture and flavor. A fresh salad can also balance the richness of the steak. For sauces, consider a chimichurri or a simple garlic butter sauce. These can enhance each bite. You can also serve lemon wedges to squeeze over the steak for a zesty touch. To keep leftover ribeye steaks fresh, follow these steps: - Refrigeration: Place cooled steaks in an airtight container. This prevents odors and keeps them safe. Store in the fridge for up to 3 days. - Freezing: Wrap each steak tightly in plastic wrap, then in aluminum foil. This helps prevent freezer burn. You can freeze ribeye for up to 3 months. When reheating, you want to keep the steak moist. Here are some methods: - Oven Method: Preheat your oven to 250°F (121°C). Place the steak on a baking sheet. Heat for 20-30 minutes. This warms it through without overcooking. - Skillet Method: Heat a small amount of oil in a skillet over low heat. Cook the steak for about 5 minutes on each side. This gives you a nice sear while keeping it juicy. For best results, use a meat thermometer. Aim for a warm center around 130°F (54°C). Enjoy your delicious ribeye! To check if your ribeye is cooked, use a meat thermometer. Insert it into the thickest part. For medium-rare, aim for 130°F (54°C). For medium, go for 140°F (60°C). Always remove the steak from heat a few degrees early. It will continue to cook while resting. Yes, you can cook ribeye in a non-stick pan. However, cast iron is best. Cast iron holds heat better, giving a nice sear. It also adds flavor. Non-stick pans can lose heat quickly. This may lead to uneven cooking. If you want a perfect crust, stick with cast iron. Great side dishes for ribeye include: - Garlic mashed potatoes - Sautéed green beans - Creamed spinach - Roasted Brussels sprouts - A fresh arugula salad For drinks, consider red wine or a craft beer. These pair well with the rich flavors of ribeye. Cooking ribeye steaks can be simple and rewarding. We covered the essential ingredients, step-by-step cooking methods, and many tips for perfection. You learned how to sear, baste, and achieve the doneness you desire. Remember the variations, like grilling and flavoring techniques, to keep things fresh. Store and reheat leftovers properly to enjoy later. Now, with this knowledge, you’ll impress your family and friends with delicious ribeye steaks. Happy cooking!

Cast Iron Butter Basted Ribeye

Indulge in the ultimate Sizzling Butter Basted Ribeye Steak that will elevate your dinner game! This simple yet mouthwatering recipe combines juicy ribeye steaks with rich butter, garlic, and thyme for an unforgettable flavor experience. Learn the easy steps to sear, baste, and serve this delicious steak that’s perfect for any occasion. Click through to explore the full recipe and impress your guests with your cooking skills!
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Ingredients
  

2 ribeye steaks (1.5 inches thick)

4 tablespoons unsalted butter

3 cloves garlic, crushed

2 sprigs fresh thyme

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

Lemon wedges for serving

Instructions
 

Preparation: Allow the ribeye steaks to come to room temperature by taking them out of the fridge for about 30-45 minutes before cooking. This ensures even cooking throughout.

    Season the Steaks: Generously season both sides of the steaks with salt and freshly ground black pepper. Press the seasoning into the meat for better adherence.

      Heat the Skillet: Preheat your cast iron skillet over high heat until it's just about smoking. Add the olive oil and swirl it around to coat the pan evenly.

        Sear the Steaks: Carefully place the ribeye steaks into the hot skillet. Sear for approximately 4-5 minutes without moving them; a crispy crust will form.

          Add Flavor: Once the first side is beautifully browned, flip the steaks using tongs. Add the butter, crushed garlic, and thyme to the skillet.

            Baste: As the butter melts, tilt the skillet slightly so the butter pools on one side. Use a spoon to continuously baste the top of the steaks with the melted butter for about 3-4 minutes for medium-rare (or longer depending on your desired doneness).

              Check Temperature: Use a meat thermometer to check for doneness; 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

                Rest the Steaks: Remove the steaks from the skillet and place them on a cutting board. Cover them loosely with foil and let them rest for 5-10 minutes to retain the juices.

                  Serve: Slice the ribeye against the grain, serve with lemon wedges on the side, and drizzle with some of the pan juices for extra flavor.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2