Garlicky, Brown Butter–Basted Steak

  • SERVES: 2–3
  • PREP: 1 hour, 5 minutes (including resting)
  • TOTAL TIME: 1 hour, 25 minutes

Restaurant-quality steak at home: juicy, perfectly golden brown, tender, and garlicky.

If you usually only order steak when out to a fancy dinner, listen up! Making a steak can be intimidating, but it doesn’t have to be, I swear. All you need for a super crispy exterior and juicy, perfectly cooked interior is a super hot cast iron skillet, a generous amount of salt and pepper, and...butter! Butter is used to baste the steak, ensuring an evenly golden crust as the hot fat coats the meat. This technique is used in restaurants, but is achievable in your home kitchen. To add additional flavor, the butter browns as the steak cooks (for a nice nuttiness), and whole garlic cloves cook with it for spreadable, tender, mellow garlickiness. And adding rosemary is optional but encouraged for a crispy rosemary garnish on top. The garlic and rosemary really complement the steak, which is seasoned simply to let the flavor of the meat shine. Don’t skip the “bringing the steak to room temperature” step—it will make sure your meat cooks evenly (not cooked on the outside and raw inside because it’s too cold!) and that the seasoning can really get into the entire thick ribeye. For more tips on butter-basting, check out this step-by-step guide and watch TikToker @michkapcooks make it for me in this video!

  • 1

    large bone-in ribeye steak (1 ¾-2 pounds), about 1 ½” thick

  • 2

    teaspoons vegetable oil

  • 3

    tablespoons unsalted butter, softened

  • 1

    tablespoon olive oil

  • 4

    large whole garlic cloves, peeled

  • 1

    sprig rosemary (optional)

  • +

    Kosher salt and freshly ground black pepper to taste

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Nonstick Cast Iron Enamel Skillet
Nonstick Cast Iron Enamel Skillet

Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

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