Skip to main content
Salt Bae-Style Butter-Basted Ribeye
Turkish-American steakhouse

Salt Bae-Style Butter-Basted Ribeye

A thick ribeye seared hard in a screaming-hot pan, then butter-basted with garlic and thyme and finished with Salt Bae's signature flourish of flaky salt down the forearm.

52 min
Total time
2
Servings
40 min
Prep
12 min
Cook
intermediatedinnergluten-freehigh-proteinketo
Source: Inspired by Nusret Gokce (Salt Bae), Nusr-Et

Ingredients

2 servings
  • 1 (about 700 g, 4 cm thick) bone-in ribeye steak, at room temperature
  • 2 tbsp neutral high-smoke-point oil, such as grapeseed
  • 55 g unsalted butter
  • 4 cloves garlic, smashed, skin on
  • 4 sprigs fresh thyme
  • to taste flaky sea salt, the signature finish
  • to taste freshly ground black pepper

Make it your way

Instructions

Plan my prep
  1. Step 1.Take the ribeye out of the fridge 40 minutes ahead so it comes to room temperature, then pat it bone-dry with paper towels.
  2. Step 2.Season generously all over with flaky salt and black pepper, pressing it into the surface.
  3. Step 3.Heat a cast-iron skillet over high heat until it just begins to smoke, then add the oil.
  4. Step 4.Lay the steak in away from you and sear undisturbed for about 3 minutes, until a deep brown crust forms.
  5. Step 5.Flip and sear the second side for another 3 minutes, then sear the fat edge by holding the steak on its side with tongs.
  6. Step 6.Reduce the heat to medium, add the butter, smashed garlic and thyme, and tilt the pan to pool the foaming butter.
  7. Step 7.Spoon the butter continuously over the steak for 1 to 2 minutes, basting until an instant-read thermometer reads 52 to 54 C (125 to 130 F) for medium-rare.
  8. Step 8.Rest the steak on a board for 8 to 10 minutes, then slice against the grain and finish with the signature sprinkle of flaky salt from on high.

Tried this? (0)

No one has shared a photo yet. Make it and be the first.

Comments (0)

No comments yet. Be the first to share your thoughts.