Pan-Seared Ribeye Steak with Blue Cheese Butter Recipe (2024)

FAQs

Do you add butter before or after searing steak? ›

As you can see, between butter and oil, butter has a dramatically lower smoke point. Because of this, if you heat up a pan hot enough to sear your steak, putting a dollop of butter in first means it is likely to burn up. However, that doesn't mean you can't still get the delicious flavors of butter with your steak.

For the perfect medium-rare steak, sear in a skillet for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1½ inch steak, turning about 1 minute before the halfway point. A meat thermometer should read 130°F. Rest your steaks for 5 minutes before serving, covering lightly with foil.

Here are some reasons why using butter can increase steak tenderness. Fat Content: Butter is rich in fat, and fat is an important component that contributes to the tenderness and juiciness of meat. As the steak cooks in the butter, it absorbs some of the fat, which can help keep the meat moist and tender.

Let your steaks cook for 3-4 minutes on each side without touching them. Then, smash 2-4 cloves of fresh garlic and add them to the pan alongside 4 tablespoons of unsalted butter and some sprigs of thyme.

Gently push the steaks down so the sides are in full contact with the pan and sear, without moving them around, on high heat for 2 minutes on both sides until nice and brown. Reduce the heat to low and add the butter, garlic, and thyme.

When you start cooking steak - it is best to cook it in. oil on high heat. Then when the steak is nearly done, you can add a piece of butter.

Sear first in oil and then add butter.

Starting the steak in a few tablespoons of vegetable oil gives it a nice initial crust. Waiting to add the butter until the steak has been seared for about 4 minutes helps prevent it from burning.

Fresh garlic, good olive oil, unsalted butter and maybe a fresh herb or two is all you need. If you have a cast iron or heavy skillet, that will be preferable to a non-stick pan. The cast iron will give your steak a perfect sear—and that equals flavor.

How Long Should You Cook a Ribeye Steak? Cooked over high heat, a thick ribeye steak (1.5 to 2 inches thick) will cook in approximately 10 minutes, about 5 minutes on each side. A thin ribeye steak (1.5 inches or less) will cook in approximately 6 minutes, about 3 minutes on each side.

How long should I cook a ribeye on each side? ›

Preheat a grill to high heat. Place rib-eye steaks on a large platter and season with rub on all sides. Transfer seasoned steaks to the hot grill, and cook for 4 to 6 minutes on each side for medium-rare, longer if desired. Remove steaks and let rest for 5 to 10 minutes before serving.

This combination doesn't just add fat; it introduces depth and complexity, enhancing the natural savoriness of the meat. The milk solids in butter brown as they heat, contributing a nutty, caramelized note that complements the umami of the steak.

Many people enjoy putting butter on their meats or vegetables while grilling. Butter brushed onto a thick steak can help boost the heat and give the crust a more intense flavor.

And as any steak scientist (yes, that's a thing- were guilty) will tell you, water is enemy numero uno when it comes to that perfect crust. The butter helps create a barrier that locks in the steak's natural juices and keeps the surface from becoming soggy.

Pre-salting the meat seasons it fully and gives enough time for any juices drawn out by the salt to be re-absorbed, guaranteeing better browning later. Flipping the steaks back and forth as they cook maximizes browning while minimizing an overcooked layer under the surface.

Sear Steak: Add a couple tbsp of the browned butter to a skillet over medium-high heat, I used a grill skillet, but a regular skillet works as well. Once the butter is hot, add the steaks. Let them sear for 3-4 minutes on one side, then flip.