Carnivore Recipes & Resources

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Butter-Basted Ribeye

A thick ribeye seared hard, then basted with foaming butter. The steakhouse method at home in under 20 minutes.

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Sliced medium-rare ribeye steak with melted butter and flaky salt on a dark plate

Basting means tilting the pan and spooning hot butter over the steak again and again. It browns the top while the bottom sears, so a thick steak cooks more evenly. A cast-iron or heavy steel pan works best.

Recipe

Butter-Basted Ribeye

Prep
5 min
Cook
12 min
Total
17 min
Meat
Beef
Method
Pan-seared

Strict carnivore: only meat, fish, eggs, butter or animal fat, salt and water. Our ingredient policy

Ingredients

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Method

  1. Take the steak out of the fridge 30 minutes before cooking. Pat it dry and salt it well on both sides.
  2. Heat a heavy skillet over high heat until it just starts to smoke. Lay in the steak and sear 3 minutes without moving it.
  3. Turn the steak and sear 2 minutes more. Lower the heat to medium and add the butter.
  4. Tilt the pan and spoon the foaming butter over the steak for 2 to 3 minutes, turning it once.
  5. Check the temperature: we pull ribeye at 125 to 130°F for medium-rare (USDA's safe minimum is 145°F with a 3-minute rest). Rest 5 minutes, then slice.

Tips

Use an instant-read thermometer; it is the only reliable way to hit the doneness you want.

Storage and reheating

Leftovers keep 3 days in the fridge. Warm slices briefly in a hot pan so they don't overcook.

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