Butter-Basted Rib Eye Steaks

Rib eye steak can seem intimidating to cook, but this version couldn't be simpler. Based on a recipe from chef Alain Ducasse, the method has essentially two parts: seasoning the meat well and letting it stand at room temperature for half an hour, then cooking the steak in a hot cast-iron skillet. The two-part technique helps the steaks cook more evenly and ensures a crisp, browned crust is formed on the exterior.

Notes from the Food & Wine Test Kitchen

Halfway through cooking, the steaks are basted with a mixture of butter, thyme, rosemary, and garlic, so they're crusty outside and richly flavored. There's no need to chop herbs here; make sure to use whole garlic cloves so that they don't burn. We prefer unsalted butter since the meat is already seasoned; former F&W senior food editor Mary-Frances Heck recommends a teaspoon of kosher salt per pound — about 2 1/2 teaspoons — for this rib eye steak recipe.

Don't worry about any special equipment. For these rib eyes, all you need is a sturdy pan and a spoon. Though the recipe calls for a cast-iron skillet, a quality stainless steel one will also do the trick. Once you've achieved medium-rare status — a meat thermometer should read about 130°F — pull the steaks off the heat and transfer them to a cutting board for 10 minutes before slicing. As the meat rests, the temperature will continue to rise to that ideal 135°F, sealing in the juices.

Suggested pairing

Pair boldly tannic Cabernet Sauvignon with these indulgent rib eyes. Check out our guide to the best wine pairings for grilled steak for more options.