Butter-Basted Ribeye Steak
By Mike Chen · Founder + Lead Recipe Developer · Updated 2026-05-08
A perfectly seared ribeye basted in golden butter — the king of carnivore dinners. 48g protein and 42g fat per 10 oz cooked. Pull at 130°F medium-rare.
Butter-basted ribeye is a 12 to 16 oz ribeye steak seared in a dry cast iron pan, then finished with 3 tablespoons of melted butter spooned over the meat for the last 3 to 4 minutes of cooking. The steak builds a hard crust during the dry first sear, and the butter baste adds fat-soluble flavor compounds without softening the crust. A 14 oz cooked ribeye delivers 48g protein, 42g fat, and 580 calories — almost half of a typical adult's daily protein need in a single meal. The internal temperature target is 130°F (54°C) for medium-rare. Total cook time is 10 minutes, plus a 5-minute rest. Use coarse salt only — no pepper, no garlic, no rubs. The recipe scales 1:1 — for two ribeyes, use a 12-inch skillet and double the butter to 6 tablespoons. Don't overcrowd a smaller pan; two cold steaks in a 10-inch skillet drop the surface temperature too much for a proper sear.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 1 ribeye steak (≈10 oz raw / 7.5 oz cooked) | 48g | 32g | 470 |
| 3 tbsp butter (basted, partial absorption) | 0g | 10g | 110 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 48g | 42g | 580 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Remove steak from fridge 30 minutes before cooking. Pat dry with paper towels and season generously with salt on both sides.
- 2
Heat a cast iron skillet over high heat until smoking hot.
- 3
Place steak in dry skillet. Sear for 4 minutes without moving.
- 4
Flip steak. Add butter to the pan.
- 5
Once butter melts, tilt the pan and spoon the butter over the steak continuously for 3-4 minutes.
- 6
Cook until internal temperature reaches 130°F for medium-rare.
- 7
Rest on a cutting board for 5 minutes before slicing.
Nutrition per Serving
Watch the technique
Full walkthrough of the butter-baste: dry first sear, butter and aromatics added on the flip, tilting the pan to spoon the butter over the meat. — YouTube cooking tutorial
Frequently Asked Questions
What internal temperature should ribeye be?
130°F (54°C) for medium-rare is the standard target for ribeye. The steak rises another 3 to 5 degrees while resting, landing at the ideal 133–135°F. Pull the steak off heat at 127–128°F to account for carryover. Higher temperatures (140°F+) start to render out the marbling that makes ribeye worth the price in the first place.
Can I use ghee or tallow instead of butter?
Yes. Both work and have higher smoke points than butter (450°F and 400°F respectively, vs butter's 350°F). Ghee gives a slightly nuttier flavor; tallow is more neutral. The downside is that neither browns the same way as butter — the milk solids in butter are what create the toasted, golden butter that traditional butter-basting relies on.
Should I salt the steak ahead of time?
Salt the steak generously on both sides at least 40 minutes before cooking, or right before the pan goes on the heat. The middle window — 5 to 30 minutes before — is the worst because the salt has pulled moisture to the surface but not had time to reabsorb. A 40-minute or longer dry brine deeply seasons the meat and dries the surface for a better sear.
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