Steak Recipe Butter Thyme
This Cast Iron Ribeye Steak is one of the juiciest you’ve ever tasted. Cooked with rosemary, thyme, and garlic butter, it is bursting with flavor and absolutely delicious.
If you need some sides to serve alongside this steak, it goes great with our garlic asparagus and air fryer brussels sprouts.
Cast iron cooking makes the best steak. The steak cooks with a nice brown crust on the outside and the meat stays juicy and flavorful on the inside. Cooking with butter, garlic, rosemary, and thyme packs the steak with so much delicious flavor. For this recipe, we chose ribeye because it has great marbling and as the fat melts during cooking, it just adds to the texture and taste that you won’t be able to get enough of.
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Basting is a really important step in making this cast iron ribeye steak. It provides a lot of flavor dispersed around the entire steak. Every inch will be covered with the flavors of the butter, thyme, rosemary, and garlic.
Steaks just soak up butter and it adds so much flavor to both the outside and inside of the meat. So, butter is a must.
The best oils to use are those with higher smoke points. This is because searing a steak on a cast iron pan and getting that delicious crust on the outside will result in a lot of smoke. Also, make sure that you have good ventilation or a range hood when making this cast iron steak.
Butter Basted Rib Eye Steaks Recipe
Your ribeye will be done when it reaches the internal temperature that you like. The best way to find out is to use a meat thermometer in the thickest part of the steak. Different temperatures correspond to levels of doneness, such as: Medium rare – 140 degrees Fahrenheit, Medium – 145 degrees Fahrenheit, and Medium well – 150 degrees Fahrenheit.
This Cast Iron Ribeye Steak is flavored with rosemary, thyme, butter, and garlic. It also has a nice crust on the outside and juicy center. So delicious!
Calories: 641 kcal | Carbohydrates: 2 g | Protein: 23 g | Fat: 61 g | Saturated Fat: 21 g | Cholesterol: 114 mg | Sodium: 62 mg | Potassium: 321 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 572 IU | Vitamin C: 3 mg | Calcium: 21 mg | Iron: 2 mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!A perfectly cooked steak is what many people – with good reason – think of as a perfect meal. This rib-eye recipe is an extremely classy take on a restaurant-quality steak dinner, but other than remembering to salt the steak ahead of time (which is not a deal breaker, just recommended), it’s 30 minutes from start to finish.
Here are the five things that often help make a good steak great, and a great steak marvelous.Tweet This 5 Tips for Cooking a Perfect Steak 1. Salt the Meat
Ribeye Steaks With A Herb Compound Butter
Salting the meat a day before cooking it draws out excess liquid (concentrating and developing the flavor) and gives the meat more ability to form a nice caramelized exterior. You can salt it an hour ahead, but the longer time allows the seasoning to get past the surface into the middle of the meat.
For most of my life I’ve bought into the “rule” that it’s important to allow the meat to come to room temperature before cooking. The thinking is that otherwise the inside will take significantly longer to warm up and cook, and by that time the outside of the steak will be overcooked. I’m actually much more flexible about this now, and think that steak expert Elizabeth Karmel’s theory that it’s ok to cook a steak right from the fridge is right. A thinner steak does better going from fridge to grill or pan or broiler, as the outside will have a chance to brown before the inside gets too well cooked.
You should use an oil with a high smoking point—like canola or vegetable—to cook steaks on the stove, as butter or an oil with a lower smoking point will burn at a lower temperature. And burnt fat will cause the steak to have a burnt taste, even if it is not overcooked itself. Butter is a lovely thought, but add it at the end and just allow it to melt in the hot pan.
Pan Seared Beef Tenderloin Steak With Lemon Thyme Butter
This doesn’t affect the quality of the steak, but turn on the exhaust fan! The odds are that there will be a lot of smoke, so prepare by turning on the fan, opening windows and doors as you can, and thinking of this as a potential test to see if your batteries in the smoke alarm are still in working form.
And there you have it. Roast some potatoes once the oven is preheated, add a little sautéed spinach (cooked up while the steak is in the oven) or a green salad, and you’ve got that perfect steak dinner in your own home.
Calories: 536.5 kcal | Carbohydrates: 0.68 g | Protein: 45.78 g | Fat: 39.11 g | Saturated Fat: 14.79 g | Cholesterol: 138.34 mg | Sodium: 118.22 mg | Potassium: 618.47 mg | Fiber: 0.24 g | Sugar: 0.01 g | Vitamin A: 117.16 IU | Vitamin C: 3.04 mg | Calcium: 22.96 mg | Iron: 4.21 mg
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The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.The reverse sear is our favorite method for perfectly-cooked steaks: roasted low and slow in the oven and finished fast in a sizzling hot skillet, the result is tender and juicy steaks that are the perfect shade of pink all the way through.
Rather than searing your steaks first and finishing them in the oven, try the reverse sear method for optimal results every time. Granted, it does take a bit longer overall, but it’s a much more reliable and consistent method, producing tender and juicy steaks perfectly cooked every time.
Taylor first started to explore the reverse-sear method when we were researching recipes for our New Year’s prime rib. We had spontaneously picked up a small piece of meat at the market that week, and quickly realized we had no idea how to cook it.
Rib Eye Steaks With Thyme Garlic Butter
However, we’ve found doing the exact opposite is a better and more reliable way: cook the meat first in a low-temperature oven until it comes up to temperature, and
What you end up with is a piece of meat that is perfectly pale pink all the way through—instead of the traditional method where the outer ring is gray and only the inner-most strip is still pink. You’d get similar results cooking with a sous vide (which has a similar principle, bringing the meat up to temperature slowly and evenly).
Now, it might take a few tries at this before you find your optimal temperature. The ‘perfect’ temperature for you will probably different than ours, it just depends on how you like your steak.
Steak W/ Thyme Butter
Traditional guidelines say to cook a steak to 125 degrees F for medium. With the final sear at the end of this process, however, we found that stopping 5-10 degrees short of this to be just right. For us, 115-118 produced a perfect medium. If you like your steaks a bit more medium-rare, 108-110 or so would be ideal.
Cooked in this fashion, a good piece of meat needs little more than a sprinkling of salt and pepper (sound familiar? Our favorite oven-roasted chicken breasts are similar in that regard). We did choose to add some fresh thyme and garlic cloves at the very end, just for a bit of added color and interest.
The recipe here is written for 1-inch thick steaks; however the same general process can be used for larger pieces of meat as well, such as prime rib (cooking time will obviously increase, but just watch your thermometer and you’ll be golden, er, juicy pink). We did a 3-rib roast for New Year’s Eve dinner and it took about 4 hours total, with a few extra minutes to sear the top, bottom and sides too.
Herb Butter Basted Ribeye Steak Recipe — Add1tbsp
If you don’t have a probe thermometer, go get yourself one before you even think about making this recipe (we use this inexpensive Polder brand probe, but Thermoworks makes a pretty neat Bluetooth probe that connects to your phone via an app. Sweet!) You really can’t make this without one, as opening up the oven a half-dozen times to take your meat’s temperature will cause your oven temperature to fluctuate wildly.
Before baking, insert the probe into the meat (in the thickest part of the largest piece, ensuring it’s not touching any bone or large deposits of fat), pop it in the
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