Pan-seared, butter-basted ribeye steak
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Servings
4
-
Cuisine
French
Pan-seared, butter-basted ribeye steak
Report
How to make pan-seared, butter-basted ribeye steak with a herby cafe de Pari-style butter sauce.
Share:
Ingredients
- 2 x 600 grams bone in or 2 x 500 grams bone- out good quality aged rib eye steak
- Estimate 250 grams per person of actual steak
- salt & pepper
- olive oil for frying
- 50 grams Kerrygold salted butter
- 1 – 2 garlic cloves peeled and bruised (but whole)
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Herby butter (sort of café de Paris)
- 80 grams Kerrygold salted butter
- 1 ½ tsp finely chopped parsley
- ½ tsp chopped fresh thyme
- 2 tsp capers chopped
- 2 anchovies
- ¼ tsp Dijon mustard
- ¼ tsp garlic powder
- A few drops of Worcestershire sauce
- ½ tsp fresh lemon juice
Add to Shopping List
Instructions
- Make the café de Paris butter before you could the steak or while its resting. Add all the ingredients to a small bowl and mash them together until the anchovies have broken up and are well combined.
- Season the steak well on both sides with salt and pepper and allow to rest at room temperature for an hour or two before cooking (depending how hot the temp is).
- Add olive oil to a heavy skillet such as cast iron and heat. When its hot, sear the steak on all sides including the fat side. You can start with searing the fatty side of the steak to render this off. Flip the steak over a few times. This ensures the steak is more evenly cooked. When it is nearly done take it off the heat.
- Wipe down the pan to remove any oil or blackened bits.
- Put the pan back on a medium heat and add the butter to the pan along with the garlic, rosemary, and thyme. Allow the butter to bubble.
- Put the steak back into the pan and tilting it forward, baste it with the pan butter a few times on both sides until it has finished cooking. Keep flipping and basting. The infused butter flavours the meat so deliciously. Remove from the pan and allow to rest for at least 10 minutes.
- Slice the steak and put it on a platter. Add the café de Paris butter, and if necessary, heat with a blow torch or heat in the microwave until melted. Drizzle this over the meat.
Notes
- Make sure you allow your steak to come to room temperature before you start cooking it.
- Season the. meat well with salt and pepper before cooking it.
- Gently melt the cafe de Paris butter before to drizzle over the meat or serve it on the side with the steak.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
