Description
Master the art of cooking the perfect ribeye steak. This recipe uses a cast-iron skillet and a butter-basting technique to create a steakhouse-quality result at home, with a deep brown crust and a juicy, tender interior. Served with a simple side of roasted garlic and thyme, this is a meal for a special occasion.
A Taste of History
The ribeye cut comes from the upper rib cage of the cow and is known for its rich marbling, which makes it incredibly flavorful and tender. The technique of pan-searing and butter-basting is a classic French method for cooking steaks, ensuring the meat stays moist while developing a beautiful crust.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
25 minutes
Ingredients & Nutrition
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Instructions
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Reviews & Photos
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