Brown Butter Basted Steak

From the kitchen of Carly

A thick bone-in rib eye seared hard until deeply crusted, then basted continuously in brown butter pooled with rosemary and garlic. The result is a steakhouse-quality crust with meat that stays perfectly pink inside. Cast iron required.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 (1 3/4"-thick) bone-in rib eye (about 1 1/2 lb.)
  • 1Kosher salt, freshly ground pepper
  • 12 tsp. vegetable oil
  • 13 Tbsp. unsalted butter
  • 12 sprigs rosemary
  • 12 garlic cloves, crushed
  • 1Flaky sea salt

Instructions

  1. Season steak generously with kosher salt and pepper and let sit at room temperature 1 hour.

  2. Heat a dry large skillet, preferably cast iron, over medium-high, then add oil. As soon as oil is smoking, cook steak, turning every 2 minutes or so, until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (120°F, 125°F for medium-rare), 8, 10 minutes.

  3. Add butter, rosemary, and garlic to skillet, tilt pan toward you so that butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling and it smells nutty and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes. (For medium-rare, your steak should reach an internal temperature of 125°F, 130°F.)

  4. Cut meat from bone and slice against the grain 1" thick. Spoon some infused brown butter over steak and sprinkle with sea salt.