Butter Basted Ribeye or Filet - Master Cookbook Recipe # 68

Instructions

1. Preheat Skillet: Place your 10.25-inch cast-iron skillet in the oven and preheat at 400°F for 20 minutes.
2. Prep the Steak: Remove the hot skillet from the oven and place it on a burner over high heat. Pat the steak dry, season with pepper (and salt if not done previously), and baste the outside of the meat with olive oil.
3. The Initial Sear: Add 3 Tbsp of olive oil to the hot skillet. Sear the steak for 3 minutes on each side without moving it, creating a beautiful brown crust.
4. The Butter Baste: Turn the heat down slightly and add the salted butter, pressed garlic, and rosemary sprigs to the skillet.
5. Baste for Flavor: Carefully tilt the skillet so the melting butter pools at the bottom with the garlic and herbs. Use a large spoon to continuously pour that hot, flavored butter over the steak for 1 minute per side.
6. Finish to Temperature: For a rare steak, you may be done. For medium-rare to well-done, insert a steak thermometer and place the entire skillet back into the 400°F oven.
7. Rest: Once the steak reaches your desired temperature, remove it from the skillet and let it rest for 5 to 10 minutes before slicing to keep all those juices inside!