Melt in Your Mouth Steak
Indulge in the ultimate steak experience with this ‘Melt in Your Mouth Steak’ recipe, a foolproof method for achieving restaurant-quality results at home. Featuring thick-cut ribeye steaks generously seasoned with kosher salt and freshly ground black pepper, this dish is seared to perfection in a smoking-hot cast-iron skillet. Infused with the rich flavors of unsalted butter, smashed garlic cloves, and fresh aromatic herbs like rosemary and thyme, each bite practically dissolves in your mouth. The secret lies in the continuous butter basting, which keeps the steaks juicy and flavorful while forming a golden crust. Ready in just 20 minutes and ideal for an elegant dinner for two, this recipe is a must-try for steak lovers seeking a perfect balance of simplicity and sophistication. Pair it with your favorite sides and drizzle with buttery pan juices for a meal that truly wows.
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Recipe Information
Ingredients
- 2 pieces ribeye steak (1-inch thick)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 pieces garlic cloves (smashed)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Take the ribeye steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Season both sides of the steaks generously with kosher salt and freshly ground black pepper. Pat the seasoning into the meat to adhere.
Heat a large, heavy-bottomed skillet or cast-iron pan over high heat until it is smoking hot.
Add the olive oil to the pan and swirl to coat the bottom evenly.
Carefully place the steaks in the pan, laying them away from you to prevent splattering. Do not overcrowd the pan.
Sear the first side of the steak for 2-3 minutes without moving it until a deep golden crust forms.
Flip the steaks using tongs, and cook the other side for 2-3 minutes to form a crust on the second side.
Reduce the heat to medium and add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the pan.
Using a spoon, baste the butter mixture over the steaks continuously for an additional 2-3 minutes while tilting the pan. This will infuse the meat with flavor and keep it moist.
Check the internal temperature of the steaks using a meat thermometer: 125°F for rare, 135°F for medium-rare, or 145°F for medium. Cook longer if needed to reach your desired doneness.
Remove the steaks from the pan and let them rest on a cutting board for 5-7 minutes to allow the juices to redistribute.
Slice against the grain and serve immediately with your favorite sides, drizzling any remaining pan juices over the top for extra flavor.
Nutrition Facts
Calories |
2042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.1 g | 236% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 841 mg | 37% | |
| Total Carbohydrate | 5.4 g | 2% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1169 mg | 25% | |
*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.
