Beef Ribeye Steak

A 200g ribeye steak pan-seared to a deep crust, basted with butter, garlic, and herbs, then rested before slicing.

Estimated cost: ₱600–₱660

Prep 35 min · Total 50 min · Serves 1

Nutrition per serving: 674 kcal · 38 g protein · 0 g carbs · 58 g fat

Ingredients

• 200g, 1-inch thick Ribeye steak
• 15g Butter
• 1 tbsp Cooking oil
• 3 cloves, crushed Garlic
• 1 sprig Rosemary or thyme
• 1 tsp coarse Salt
• 1 tsp, coarsely ground Black pepper

Steps

1. Remove steak from the refrigerator 30 minutes before cooking. Pat completely dry and season generously with salt and pepper.
2. Heat a cast iron or stainless pan over high heat for 2–3 minutes until very hot.
3. Add oil. When shimmering, place steak in the pan and sear undisturbed for 2.5 minutes.
4. Flip and sear the second side for 2 minutes.
5. Lower heat to medium. Add butter, garlic, and herbs. Tilt the pan and baste the steak with foaming butter for 60–90 seconds.
6. Cook to 55–58°C for medium-rare, or longer if preferred.
7. Rest uncovered for 5 minutes, then slice against the grain.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).