Rib Eye Steaks with Basil Butter
When Ethan and Steven are home for a visit steak is usually on the menu. This visit was no different so I picked up some rib eye steaks and pulled out the cast iron pans. Topped with Basil Butter these steaks can't be beaten. In a few easy steps, our dinner was ready.
Ingredients for Rib Eye Steaks with Basil Butter:
4 Rib Eye Steaks
Basil Butter, Click HERE for the recipe
You will also need:
cast iron pans - I have Lodge cast iron pans. They are reasonably priced and great to have. Click HERE for more information on it.
Time-Saving Tips: The Basil Butter can and should be made in advance. I always have some in the freezer. I also use foil to cover the unused portion of my stove while cooking the steaks. This way all of the splatterings go onto the foil which makes clean-up a breeze.
Let's see what we need.
Time to cook.
Preheat the oven to 450-degrees. Dry the meat well and lightly brush with oil. Season both sides of each steak with salt and pepper. In hot pans add the steaks. Cook without moving around until the steaks are brown. Turn over and brown the other side. Transfer pans to oven and bake about 5 minutes or until done. Depending on the thickness of meat it can take more or less time. Touch the meat with your finger the squishier it feels the less cooked it is. I take them out fairly soft. If it is hard it is well done which I highly do not recommend. When the steaks come out of the oven they should sit 5-10 minutes before you serve them. Keep in mind that they will continue to cook.
Add some Basil Butter and...
It's ready! The steaks were awesome. Ethan and Steven also picked the side dishes. In fact, this is Ethan's plate. We had sauteed spinach with garlic and oil and frozen tater tots. A perfect meal.