Garlic Butter Basted Ribeyes

Garlic Butter Basted Ribeyes
Did you live it up yesterday for Fat Tuesday? I’ve decided to go vegetarian this year for Lent so I totally did. I ate way too much buffalo chicken for lunch then I cooked these babies for dinner.

They were glorious and I may have had to pull out the fat pants. I can’t believe I didn’t fit bacon into the day because now I’m going to be dreaming about it until Easter. Damn me for not thinking the day through. Big mistake.

And I have to admit something to you. Those carrots on the plate, they are only there for a pop of color. As soon as I was done with photos I put them back in the fridge. There was no way I was wasting room on them. Not this time.
Garlic Butter Basted Ribeyes
We normally grill steaks but the cold weather has struck again and there was no way that was going to happen. I recently saw Michael Symon prepare a steak in this manner on an episode of The Chew and knew I had to try his restaurant technique at home. Well, I’ve been brought to the fancy dark side. It was so butter, juicy, melt in your mouth delicious with just a hint of garlic flavor. So perfect for my last carnivorous meal for a while.

Feel free to add any fresh herbs when you add the garlic and butter for even more flavor. I was planning to do this but Hannah and I both had fevers and weren’t feeling well so a run to the grocery store for some fresh herbs just wasn’t going to happen. I definitely see fresh thyme and rosemary in my future.

Garlic Butter Basted Ribeyes
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  1. 2 (8 oz.) ribeyes
  2. 3 Tbsp. olive oil, divided
  3. Kosher salt and pepper
  4. 3 Tbsp. butter
  5. 4 garlic cloves, peeled
  1. Remove steaks from the fridge and let sit at room temperature for 30 minutes. Rub 1/2 tablespoon olive oil over each steak then sprinkle liberally with salt and pepper.
  2. Heat a skillet (preferably cast iron) over medium high heat and add the remaining 2 tablespoons olive oil. Add steaks and sear for 2 minutes (do not move them). Flip the steak and add the butter and garlic to the pan. Baste steak constantly for 3 minutes. Depending on thickness, cook for a few minutes longer. Remove from skillet to a cutting board and let rest for 10 minutes to allow juices to redistribute.
Meg's Everyday Indulgence

One comment

  1. […] the creamy, saltiness the that it brought to the potatoes. We had these on Fat Tuesday with our ridiculous steaks but they would be equally delicious with chicken or pork. Or roasted veggies if your torturing […]

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