Butter-Basted Ribeye with Garlic and Rosemary Recipe
Succulent ribeye steak meets the richness of butter and olive oil in this restaurant-quality recipe that delivers a deeply caramelised crust and melt-in-your-mouth tenderness. The crushed garlic releases its aromatic oils whilst basting, creating layers of flavour that transform a simple steak into something truly special.
Ingredients
- 1 beef ribeye steak (approximately 280g, 2.5cm thick, at room temperature for 30 minutes before cooking)
- Sea salt flakes, generous pinch
- Freshly ground black pepper, generous pinch
- 2 tablespoons extra virgin olive oil
- 30g unsalted butter
- 3 large cloves garlic, lightly crushed with the flat of a knife (skins left on)
- 2 fresh rosemary sprigs
Directions
Step 1
Remove your ribeye from the refrigerator at least 30 minutes before cooking and pat it completely dry with paper towels, as this is crucial for achieving that gorgeous caramelised crust. Season both sides generously with sea salt flakes and freshly ground black pepper, pressing the seasoning gently into the meat so it adheres properly. The steak should feel dry to the touch and be at room temperature, which ensures even cooking throughout.
Step 2
Heat a heavy-bottomed frying pan over high heat until it's absolutely smoking hot, which should take about 3-4 minutes. Add the olive oil and swirl it around the pan, then carefully lay the steak away from you to avoid any splatter. You should hear an immediate, aggressive sizzle, this is exactly what you want for that deep caramelisation. Don't move the steak at all, just let it sear undisturbed for 2 minutes to develop that beautiful golden-brown crust.
Step 3
Flip the steak using tongs and sear the other side for another 2 minutes, again resisting the temptation to move it about. The surface should now be deeply caramelised with a rich, mahogany colour that looks absolutely stunning. Reduce the heat to medium-high, as this is where we'll start the butter basting process that makes all the difference.
Step 4
Add the butter, crushed garlic cloves, and rosemary sprigs to the pan, tilting it slightly towards you so the melted butter pools at the lower edge. The butter will foam up immediately and the garlic will start releasing its incredible aroma within seconds, filling your kitchen with the most mouthwatering scent. Using a large metal spoon, continuously scoop up the foaming butter and pour it over the top of the steak for 3-4 minutes, this basting technique is crucial for building layers of flavour and keeping the meat incredibly juicy.
Step 5
Continue basting whilst occasionally pressing the rosemary and garlic into the steak to release their aromatic oils, watching as the butter turns golden and nutty. The steak should feel slightly springy when pressed with your finger for medium-rare, or firmer for medium doneness. If you're using a meat thermometer, you're looking for 52-54°C for medium-rare or 57-60°C for medium, remembering the temperature will rise another 3-5 degrees whilst resting.
Step 6
Transfer the steak to a warm plate along with the garlic cloves and rosemary, then spoon over any remaining butter from the pan, don't waste a drop of those gorgeous, flavour-packed juices. This resting period is absolutely essential, so cover the steak loosely with foil and let it rest for 5 minutes, allowing the juices to redistribute throughout the meat for maximum tenderness. During this time, the residual heat continues cooking the steak gently, and you'll notice the surface becomes even more beautifully glossy.
Step 7
After resting, you can slice the steak against the grain if you prefer, or serve it whole with the butter-basted garlic cloves squeezed over the top for an extra hit of flavour. The meat should be perfectly pink in the centre with a gorgeous caramelised crust, whilst the butter creates a luxurious sauce that pools around the plate. Finish with an extra pinch of sea salt flakes if you fancy, and serve immediately whilst it's at its absolute best.
Nutrition per serving
Sunnah
Learn simple practices and etiquettes found in the tradition that transform every meal into an act of worship, increase you in beneficial knowledge and add barakah into every bite.
Sacred Guidance
Butter
The Prophet ﷺ liked butter and dates.
Garlic
The Messenger of Allah ﷺ was staying with Abu Ayyub. When he ate some food, he would send what was left to him. So one day he sent him some food but the Prophet ﷺ did not eat from it. So Abu Ayyub went to the Prophet ﷺ and mentioned that to him. The Prophet ﷺ said: 'It contained garlic.' So he said: 'O Messenger of Allah! Is it unlawful?' He said: 'No, I dislike it because of its odour.'
Olives
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Olive Oil
Season your food with olive oil and anoint yourselves with it, for it comes from a blessed tree.
Black Seeds
Use this black seed. For indeed it contains a cure for every disease except death.
Beef
The Prophet ﷺ commanded a cow to be slaughtered and then distributed its flesh.
Prophetic Etiquette
Sit down to eat, rather than eating while standing or walking.
Eat from what is nearest to you on the plate, and do not reach across for food that is distant.
Take small morsels of food, and chew your food well.
Do not blow on hot food or drinks; allow them to cool naturally.
Do not eat or drink from gold or silver utensils.
Lick your fingers clean before wiping them, as there may be barakah in what remains on them. Then wash your hands.
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