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Butter-Basted Ribeye Steaks

Butter-Basted Ribeye Steaks
Servings:
4
Total Time:
25 minutes

Ingredients

4 bone-in ribeye steaks (about 2 lb)
Cooking spray
1/2 teaspoon fresh ground pepper
4 tablespoons butter
2 sprigs fresh rosemary
3 cloves garlic, smashed
1/2 teaspoon kosher salt

Steps

  1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat steaks with spray and pepper, then place in pan (wash hands); sear 2–3 minutes on each side, or until browned. Remove steaks from pan.
  2. Reduce heat to medium. Add butter, rosemary, and garlic; cook 1 minute. Move rosemary and garlic to edge of pan, then return steaks; cook 3–5 minutes on each side, basting with butter mixture, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Let steaks rest 5 minutes before slicing. Sprinkle steaks with salt and serve with remaining butter mixture.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Other Preparation Methods

  • Grill: Preheat grill. Coat 1 1/2 lb ribeye steaks with 1/4 cup ginger dressing; marinate 10 minutes (or overnight). Coat with spray; grill 3–4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Rest 5 minutes before slicing.
  • Broil: Preheat oven to broil and place oven rack 6 inches from heat. Peel 1 kiwi and smash into a paste. Coat 1 1/2 lb ribeye steaks with kiwi, 1 teaspoon kosher salt, and 1/2 teaspoon crushed red pepper; marinate 10 minutes. Place steaks on nonstick, foil-lined baking sheet; broil 6–8 minutes until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Rest 5 minutes before slicing.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 320, Total Fat 19.00g, Sat Fat 10.00g, Trans Fat 0.00g, Chol 120mg, Sodium 450mg, Total Carb 1g, Fiber 0.00g, Sugars 0g, Protein 33g, Calc 2%, Vit A 0%, Vit C 0%, Iron 10%

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