Chris Steak
Indulge in restaurant-quality flavor with this Chris Steak recipe, a sumptuous celebration of perfectly seared ribeye steaks elevated with a luscious herb-infused butter baste. Featuring premium cuts of ribeye, savory garlic cloves, aromatic rosemary, and thyme, this dish showcases the artistry of cast-iron cooking with a flawless golden sear. The steaks are basted in a velvety mixture of melted butter and herbs, infusing each bite with irresistible richness. Ideal for special occasions or an elevated weeknight dinner, this recipe ensures tender, juicy perfection every time with easy-to-follow instructions and a focus on achieving your desired doneness. Serve with the decadent herb butter drizzled on top for a steakhouse experience in your own kitchen. Keywords: ribeye steak recipe, cast-iron steak, herb butter steak, steak dinner, easy steak recipe.
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Recipe Information
Ingredients
- 2 pieces ribeye steak
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter
- 3 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons olive oil
Instructions
Remove the ribeye steaks from the refrigerator and let them come to room temperature (approximately 30 minutes). This ensures even cooking.
Pat the steaks dry with a paper towel and generously season both sides with kosher salt and black pepper.
Heat a large cast-iron skillet over high heat for 3-4 minutes until it is very hot.
Add olive oil to the skillet and swirl to coat the surface. Place the steaks into the skillet and cook without moving them for 3-4 minutes to get a nice sear on the first side.
Flip the steaks and sear the other side for another 3-4 minutes.
Reduce the heat to medium-low and add the butter, garlic cloves (smash them gently with the flat side of a knife), rosemary, and thyme to the skillet.
Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted herb butter for 1-2 minutes. This enhances the flavor and keeps the steaks juicy.
Using a meat thermometer, check the internal temperature to ensure your desired doneness: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, and so on. Adjust cooking time as needed.
Once the steaks reach your preferred doneness, remove them from the skillet and let them rest on a cutting board for 5-7 minutes to retain juices.
Slice against the grain and serve hot, drizzling with some of the extra herb butter from the skillet.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 2940 mg | 128% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 128.5 g | 257% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 91 mg | 7% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 1449 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
