Butter-Basted Ribeye, Compound Butter Recipes

As seen in the 2025 Culinary Calendar

Makes 2 to 4 servings depending on the size of the ribeye steak

• 1 ribeye
• Salt and pepper
• 2 tablespoons peanut oil or other high smoke point oil
• 4 tablespoons butter
• 2 tablespoons rosemary leaves

SELECT your ribeye. Salt and pepper the steak on both sides. Place the oil into a cast iron pan and heat on high. When the oil is very hot, place the steak into the pan. Cook on high heat, turning regularly. (Turning helps the crust form.)

WHEN the steak is close to being done, add 1 tablespoon of high fat butter into the pan. As it melts, tilt the pan to pool the butter. Using a spoon, scoop up the butter and begin basting the steak. Add the rosemary leaves to the pool of butter.

CONTINUE to baste the steak. Turn the steak as you are basting to keep cooking it and developing the crust. Add more butter, 1 tablespoon at a time, basting continuously. Serve when it reaches the degree of doneness you prefer.

COMPOUND BUTTER

Compound butters incorporate fresh herbs, salts, fresh and dried vegetables, cinnamon and sugar, garlic and more for a pat that packs plenty of favor.

MIX combine good, high-quality butter, a pinch of salt and your preferred additions in a small bowl.

WRAP After mixing, place your (now) compound butter on a piece of parchment paper and form into a log. Tightly wrap and twist the ends to secure. Refrigerate until firm and slice when ready to use.

STORE OR FREEZE Wrapped compound butter can be stored in the refrigerator or stored in the freezer for up to three months.