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

FAQs

Do you add butter before or after searing steak? ›

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

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.

Add 2 tbsp unsalted butter to the top of each steak during the last few minutes of cooking, spooning butter over steak as it melts. Remove the steaks from the skillet and let rest for 3 to 5 minutes.

Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below). Remove steak and rest 10 minutes before slicing against the grain.

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.

Should I cook a ribeye in oil or butter? I use a little of both. The oil has a higher smoke point which means it won't burn when you crank the heat up high. The butter, however, gives it great flavor.

Adding butter to steak is completely based on your personal preference but here are a few reasons that professional chefs approve of doing so: It increases flavor and richness. It makes for a glossy finish. It enhances the steak's texture.

This simple recipe combines butter, garlic, and herbs to create a delicious topping that can be spread on your beef before cooking. Not only does compound butter add flavor, but it also helps keep your steak juicy and tender.

An easy and effective trick, adding one teaspoon of flavourless oil, such as vegetable or grapeseed, with the butter at the beginning will prevent the butter from burning.

How do you get the best sear on a steak? ›

Let me sum up: Get oil smoking hot in a heavy pan. Add salted and peppered steak and cook, flipping every 15 to 30 seconds until the desired internal temperature is almost reached. Add butter to the pan and continue to cook until the steak is done. Remove from pan.

What all this means is that the best cooking medium for a steak is actually plain old oil. And make sure to use plenty of it so that your steak cooks nice and evenly. I like to use at least a quarter cup in a 12-inch skillet. Adding butter to the pan a few minutes before it's done cooking is a fine idea.

High temperatures are needed to get a truly caramelized, deep-brown sear on the surface of the meat. Use a stainless steel or a cast iron skillet for this kind of cooking; avoid nonstick skillets. Add a few teaspoons of vegetable oil (which has a higher smoke point) and set the pan over high heat.