Brown Butter Basted Ribeye

Brown butter basting elevates a simple pan-seared ribeye into something with restaurant polish. A brush of fresh herbs mops melting butter across the steak in its final moments, adding caramelized depth and aroma without extra technique. Pre's grass-fed ribeye takes the basting beautifully, developing a burnished exterior while staying tender inside.

Total Time: 15 minutes

Servings: 1–2

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Brown Butter Basted Ribeye Ingredients

• 1 10-ounce Pre Ribeye steak

• 2 teaspoons neutral cooking oil

• ½ teaspoon kosher salt

• 3–4 sprigs of rosemary, tied about an inch from the bottom with kitchen twine

• 3–4 sprigs of sage, tied about an inch from the bottom with kitchen twine

• 3–4 sprigs of thyme, tied about an inch from the bottom with kitchen twine

• 2 tablespoons butter

• 1 clove of garlic, mashed

• Additional coarse salt for serving

Instructions:

1. Remove the steak from the refrigerator about 15 minutes before cooking. (Why: bringing meat closer to room temperature promotes more even cooking.)

   
   

2. Pat dry with a paper towel and season liberally on all sides with kosher salt. (Why: removing surface moisture helps develop a deeper, browned crust.)

   
   

3. Preheat a cast-iron skillet or stainless steel pan over medium-high heat.

   
   

4. Add 2 teaspoons of neutral cooking oil to the preheated pan.

   
   

5. Cook for 8 to 9 minutes, flipping halfway through, for medium rare. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.)

   
   

6. Turn off the heat and add the butter and garlic.

   
   

7. Roll the herb brush in the melting butter and use it to baste the steak. (Why: the herbs impart their volatile oils into the hot butter, concentrating their flavor on the meat surface.)

   
   

8. Tilt the pan and continue basting for about 2 minutes, until the butter is melted and nutty but not burned.

   
   

9. Remove brown butter basted ribeye from the pan and let it rest on a cutting board for 5 minutes before slicing against the grain. (Why: resting allows juices to redistribute, keeping the meat moist.)

   
   

10. Serve with additional coarse salt.