- 300g Ribeye Steak
- 50g Butter
- 3 Cloves of Garlic (skin attached, lightly crushed)
- 1 Sprig Rosemary
- 25ml Olive Oil
- Salt (Kosher or Sea Salt)
- Season your steak with salt the night before, or at least a couple of hours in advance of cooking.
- Before cooking, remove the steak from the fridge for at least an hour to allow the steak to come to temperature.
- In a non-stick saute pan, cook under a medium high heat until piping hot. Add 1tbsp olive oil and place your garlic cloves and steak in the pan and cook the steak for approximately 4-5 mins per side, till the steak is medium rare (internal temperature 125-130F).
- After finishing cooking on one side, add your rosemary and butter and allow the butter to melt and emulsify with the rendered beef fat and olive oil. Using a large spoon, baste your steak in the butter until it finishes cooking.
- Remove the steak from the pan and set aside to keep warm and rest before slicing.
- I thought it would be nice to follow up my Dry Aged Beef tutorial with this post. I just wanted something simple and easy to do to encourage more people to cook at home.
- When you begin cooking your steak in the pan, it’s important to ensure the pan is piping hot. The reason being that as soon as you place your steak into the pan, you’re introducing something cold into something hot and immediately drop the temperature of the pan. So it’s important to start with a very hot pan in order to help compensate for loss of heat.
- You don’t peel and remove the garlic in this recipe, as it will cause it to burn.
- Similarly, you add your butter and rosemary after you’ve finished cooking one side of your steak so that you don’t burn your ingredients. It’s also why you start with a bit of olive oil, instead of using straight butter for this recipe. As the olive oil has a higher smoke point and temperature than butter, which helps prevent the butter from burning.
- Alternatively, instead of using butter and olive oil for this recipe, you can use straight clarified butter or ghee.
- When it comes to seasoning with salt, you either season it well in advance or right before cooking. There’s no middle ground. The reason being initially the salt draws out the moisture from the meat and dehydrates it, but given time through the process of osmosis, the liquid drawn out will be reabsorbed back into the meat. Which will than cure and “brine” the meat. Thus seasoning and making the meat more flavourful and juicy. If you happen to season your meat a few minutes before cooking, what will happen is the salt will draw out the moisture before being given time to get reabsorbed back into the meat. That’s why some people complain about their steaks being kinda tough and dry after seasoning with salt. But if you season it right before cooking, the salt hasn’t had time to draw out any moisture yet. So you’ll be able to season it, but won’t have the added effect of brining/curing your meat. Timing is key. So my personal preference is to always season my steaks well in advance, and this works with almost all proteins. Whether it be chicken, pork, or lamb, it’s almost always better to season in advance.