Pan-Seared Butter Basted Steak Recipe

This Pan-Seared Butter Basted Steak is a flavor explosion! Juicy ribeye steaks infused with rich butter and fresh herbs will impress everyone.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 2 servings

Course: Main Course

Cuisine: American

For the Steak:

2 pieces bone-in ribeye steaks or boneless ribeye steaks (600 grams or 500 grams)
to taste Salt & Pepper
Olive oil for frying
50 grams Kerrygold salted butter
2 cloves garlic (peeled and bruised)
1 sprig fresh rosemary
2 sprigs fresh thyme
80 grams Kerrygold salted butter (for basting)
1 tsp finely chopped parsley
1 tsp chopped fresh thyme
2 tsp capers (chopped)
2 pieces anchovies
1 tsp Dijon mustard
1 tsp garlic powder
a few drops Worcestershire sauce
1 tsp fresh lemon juice

Directions:

Pat the ribeye steaks dry with paper towels. Season generously with salt and freshly cracked pepper on both sides. Let them sit at room temperature for about 30 minutes.
Place a cast iron skillet over high heat. Allow it to heat up until it’s smoking hot. Add a drizzle of olive oil to coat the bottom of the skillet.
Carefully place the seasoned steaks in the hot skillet. Sear for about 4-5 minutes without moving them, then flip and sear the other side for another 4-5 minutes.
Reduce heat to medium-low. Add 50 grams of Kerrygold salted butter, garlic cloves, rosemary, and thyme to the skillet. Baste the steaks with the melted butter for another 2-3 minutes.
Check the internal temperature of the steaks with a meat thermometer. For medium-rare, aim for about 130°F (54°C).
Remove the steaks from the skillet and let them rest for at least 10 minutes tented with foil.
In the same skillet, add the remaining 80 grams of Kerrygold salted butter. Whisk in parsley, thyme, capers, anchovies, Dijon mustard, garlic powder, Worcestershire sauce, and lemon juice until combined.
Slice the rested steaks against the grain, arrange on plates, and drizzle with the herb butter sauce.