Pan-Seared, Butter-Basted Ribeye Steak

This pan-seared, butter-basted ribeye steak is packed with so much flavour. The delicious umami-laden café de Paris-style butter poured over the cooked steak takes it to another level. Served with the oven-roasted smashed potatoes with brown butter and crispy sage, this is a show-stopper dinner.

You can use bone-in or out ribeye steak for this recipe. Adjust the cooking time based on how thick the meat is and whether it has a bone in it or not. The cooking time will be dependent on the thickness of the meat so there is no exact time here.

• 2 x 600 grams bone in or 2 x 500 grams bone - out good quality aged rib eye steak
• Estimate 250 grams per person of actual steak
• Salt & Pepper
• Olive oil for frying
• 50 grams Kerrygold salted butter
• 1 – 2 garlic cloves peeled and bruised (but whole)
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme

• 80 grams Kerrygold salted butter
• 1 ½ tsp finely chopped parsley
• ½ tsp chopped fresh thyme
• 2 tsp capers chopped
• 2 anchovies
• ¼ tsp Dijon mustard
• ¼ tsp garlic powder
• A few drops of Worcestershire sauce
• ½ tsp fresh lemon juice