Carla Makes Butter-Basted Steak | From the Test Kitchen | Bon Appétit

ribeye steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner and less expensive than ribeye.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is cheaper.

Season the steak generously with salt and black pepper on both sides.

Score the fat cap of the steak by dragging a knife through the surface of the fat without cutting into the meat.

If possible, season the steak and refrigerate it overnight or for a couple of hours to absorb the seasoning.

Heat enough olive oil in a 12-inch cast iron skillet to coat the bottom.

Start cooking the steak on the fat cap to render the fat.

Cook the steak using a frequent turning method to ensure even cooking throughout.

Monitor the temperature of the steak with a digital thermometer, checking for doneness at the center.

Remove the steak from the pan when it reaches around 125°F for medium-rare.

Wipe out excess salt and pepper from the pan before adding butter, garlic, and rosemary for basting.

Tilt the pan to create a pool of butter and spoon it over the steak to finish cooking.

Let the steak rest to allow the juices to redistribute before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens