This pan-seared, butter-basted ribeye steak is packed with so much flavour. The delicious umami-laden café de Paris-style butter poured over the cooked steak takes it to another level. Served with my oven-roasted smashed potatoes with brown butter and crispy sage, this is a show-stopper dinner.
You can use bone-in or out ribeye steak for this recipe. Adjust the cooking time based on how thick the meat is and whether it has a bone in it or not. The cooking time will be dependent on the thickness of the meat so there is no exact time here.
I developed this recipe for Kerrygold using their pure Irish butter which I adore. It contains only three ingredients and is made from the milk of cows that graze on lush green grass.
How to know when your pan-seared steak is cooked
A guide to tell when your meat is done, and when the internal temperature of the meat reaches the following temps. Use a meat thermometer to accurately gauge:
I used a seriously thick bone-in-aged ribeye steak from Ryan Boon. The quality of meat you choose will have an impact on the success and flavour of this dish. Make sure you use the best you can.
It is important to make sure the steak is almost done to the degree you like it before you start the butter-basing stage. I like to cook it in olive oil initially to give the meat a lovely crust. Make sure you cook the steak on the fat side too to render it off a bit. Baste and flip the steak throughout the cooking and the basting stage.
The herb and garlic-infused butter coats the steak adding delicious flavour and finishing off the cooking. Allow time for your steak to rest for at least 10 minutes before cutting and serving.
The Herby café de Paris-style butter is a mix of the flavours I love, but you can make it any way you like. I didn’t want to add the curry which is a traditional ingredient in café de Paris butter, and used garlic powder instead of raw garlic which is too aggressive for me.
- 2 x 600 grams bone in or 2 x 500 grams bone- out good quality aged rib eye steak
- Estimate 250 grams per person of actual steak
- Salt & Pepper
- Olive oil for frying
- 50 grams Kerrygold salted butter
- 1 – 2 garlic cloves peeled and bruised (but whole)
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
Herby butter (sort of café de Paris)
- 80 grams Kerrygold salted butter
- 1 ½ tsp finely chopped parsley
- ½ tsp chopped fresh thyme
- 2 tsp capers chopped
- 2 anchovies
- ¼ tsp Dijon mustard
- ¼ tsp garlic powder
- A few drops of Worcestershire sauce
- ½ tsp fresh lemon juice
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Make the café de Paris butter before you could the steak or while its resting. Add all the ingredients to a small bowl and mash them together until the anchovies have broken up and are well combined.
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Season the steak well on both sides with salt and pepper and allow to rest at room temperature for an hour or two before cooking (depending how hot the temp is).
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Add olive oil to a heavy skillet such as cast iron and heat. When its hot, sear the steak on all sides including the fat side. You can start with searing the fatty side of the steak to render this off. Flip the steak over a few times. This ensures the steak is more evenly cooked. When it is nearly done take it off the heat.
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Wipe down the pan to remove any oil or blackened bits.
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Put the pan back on a medium heat and add the butter to the pan along with the garlic, rosemary, and thyme. Allow the butter to bubble.
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Put the steak back into the pan and tilting it forward, baste it with the pan butter a few times on both sides until it has finished cooking. Keep flipping and basting. The infused butter flavours the meat so deliciously. Remove from the pan and allow to rest for at least 10 minutes.
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Slice the steak and put it on a platter. Add the café de Paris butter, and if necessary, heat with a blow torch or heat in the microwave until melted. Drizzle this over the meat.
Season the. meat well with salt and pepper before cooking it.
Gently melt the cafe de Paris butter before to drizzle over the meat or serve it on the side with the steak.
*This post is proudly sponsored by Kerrygold.
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