Pan-Seared Ribeye with Rich Butter Baste

Indulge in a perfectly seared ribeye, achieving a mouth-watering crust and tender, juicy interior, finished with a luscious butter baste. A timeless American steakhouse classic made carnivore-perfect.

Ingredients

• Ribeye Steak (thick-cut)300 g
• Unsalted Butter or Ghee2 tbsp
• Beef Tallow or Avocado Oil1 tbsp
• Flaky Sea Salt1 tsp
• Freshly Ground Black Pepper0.5 tsp

Method

1. Pat the ribeye steak thoroughly dry with paper towels. Season generously on all sides with flaky sea salt and black pepper.
2. Heat beef tallow or avocado oil in a heavy-bottomed skillet (cast iron preferred) over high heat until smoking lightly.
3. Carefully place the steak in the hot skillet. Sear for 2-3 minutes per side until a deep brown crust forms.
4. Reduce heat to medium-low. Add unsalted butter to the skillet. Tilt the pan slightly and, using a spoon, continuously baste the melting butter over the steak for 2-4 minutes, flipping once, until it reaches your desired doneness (e.g., 130-135°F for medium-rare).
5. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, ensuring maximum tenderness.