Ultimate Broiled Ribeye Steaks with Herb Butter
Elevate your steak experience with our Ultimate Broiled Ribeye Steaks with Herb Butter, inspired by the renowned Cook's Country from America's Test Kitchen. This recipe shines with the rich flavors of ribeye or New York strip steaks, paired with a decadent herb-infused compound butter. Perfectly broiled to a tender medium-rare finish, these steaks deliver a restaurant-quality meal right in your kitchen. Ideal for special occasions or a sophisticated weeknight dinner, this dish will impress both family and friends with its steakhouse flavor and gourmet presentation.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
unsalted butter
4 tablespoons (softened)
fresh thyme
1 tablespoon (minced)
Dijon mustard
1 teaspoon (no preparation needed)
ribeye steaks or New York strip steaks
4 (1-2 inches thick)
kosher salt
to taste (no preparation needed)
ground black pepper
to taste (no preparation needed)
Instructions
1
In a mixing bowl, combine the softened unsalted butter, minced fresh thyme, and Dijon mustard. Season with kosher salt and freshly ground black pepper to taste. Transfer the butter mixture onto a sheet of waxed paper or parchment, rolling it into a log about 1 to 1.5 inches in diameter. Wrap tightly in plastic wrap and refrigerate until firm, usually about 30 minutes.
2
Prepare your steaks by trimming any excess exterior fat to minimize smoke while broiling. Pat the steaks dry with paper towels and season liberally on both sides with kosher salt and ground black pepper.
3
For a makeshift broiling pan, pour 2 cups of kosher salt into a 3-inch deep disposable roasting pan. Place a cooling rack over the pan so the salt acts as a drip catcher, preventing flare-ups. Lay the seasoned steaks on the rack.
4
Preheat your oven to 375°F (190°C). Once the oven is hot, place your prepared roasting pan with the steaks inside. Allow the steaks to cook for 6-8 minutes to raise their internal temperature.
5
After the initial cooking time, carefully turn the steaks over and pat them dry again with paper towels. Let the steaks rest for 10 minutes while you preheat the broiler.
6
Position the roasting pan in the preheated broiler, ensuring the steaks are about 1 to 1.5 inches from the heating element. Broil the steaks for about 3 minutes, then carefully turn them over and broil for an additional 3 minutes.
7
Continue flipping the steaks every 3 minutes until the internal temperature reaches 125-130°F (52-54°C) for medium-rare, which will generally take between 6-16 minutes depending on your broiler's strength.
8
Once cooked to your desired temperature, transfer the steaks to a serving platter. Top each steak with a quarter of the prepared herb butter log. Cover loosely with foil and let rest for about 5 minutes before serving to lock in the juices.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Ultimate Broiled Ribeye Steaks with Herb Butter, featuring either ribeye or New York strip steaks.
What cuts of meat are recommended?
You can use ribeye steaks or New York strip steaks for this recipe.
How thick should the steaks be?
The steaks should ideally be 1 to 2 inches thick.
What ingredients are in the herb butter?
The herb butter consists of softened unsalted butter, minced fresh thyme, and Dijon mustard, seasoned with salt and pepper.
How do I prepare the herb butter?
Combine the ingredients, roll them into a log using waxed paper or parchment, and refrigerate for about 30 minutes until firm.
Why should I trim the fat from the steaks?
Trimming excess exterior fat helps minimize smoke while broiling.
What is the purpose of the kosher salt in the roasting pan?
Two cups of kosher salt in a disposable roasting pan act as a drip catcher to prevent flare-ups during broiling.
What temperature should the oven be preheated to?
Preheat your oven to 375°F (190°C) for the initial cooking phase.
How long do the steaks cook at 375°F?
The steaks should cook for 6-8 minutes in the oven to raise their internal temperature.
Should I dry the steaks before cooking?
Yes, pat the steaks dry with paper towels before seasoning and again after the initial oven cook.
What should I do after the first 6-8 minutes of cooking?
Turn the steaks over, pat them dry, and let them rest for 10 minutes while preheating the broiler.
How far should the steaks be from the broiler heating element?
Position the steaks about 1 to 1.5 inches from the heating element.
How often should I flip the steaks under the broiler?
Flip the steaks every 3 minutes until they reach the desired internal temperature.
What is the target temperature for medium-rare?
The target internal temperature for medium-rare is 125-130°F (52-54°C).
How long does the broiling process take in total?
Broiling generally takes between 6 to 16 minutes depending on your broiler's strength.
When should I add the herb butter?
Add a quarter of the herb butter log to each steak immediately after removing them from the broiler.
Why do I need to rest the steaks at the end?
Resting the steaks for 5 minutes under foil helps lock in the juices.
Can I use salted butter?
The recipe calls for unsalted butter so you can better control the salt levels yourself.
Is Dijon mustard necessary?
The Dijon mustard provides a gourmet depth of flavor to the herb butter, which is a key part of the recipe.
What kind of salt is best for seasoning?
Kosher salt is recommended for both seasoning the meat and for the drip pan.
Can I use dried thyme instead of fresh?
Fresh thyme is preferred for the best flavor, but you can use a smaller amount of dried thyme if fresh is unavailable.
How many servings does this recipe make?
This recipe is designed for 4 steaks, typically serving 4 people.
What equipment do I need for the salt-pan method?
You will need a 3-inch deep disposable roasting pan and a cooling rack that fits over it.
How do I know when the butter is firm enough?
It usually takes about 30 minutes of refrigeration for the butter log to become firm enough to slice.
Is this recipe inspired by a specific source?
Yes, it is inspired by the techniques used by Cook's Country from America's Test Kitchen.
What is the total cook time?
Total cook time includes 6-8 minutes of baking, a 10-minute rest, and 6-16 minutes of broiling.
Do I need to season the steaks with anything other than salt and pepper?
No, the combination of high-quality meat, salt, pepper, and herb butter provides all the necessary flavor.
Is this recipe suitable for a special occasion?
Yes, the gourmet presentation and steakhouse flavor make it ideal for special occasions.
Can I use this method for other steak cuts?
While optimized for ribeye and NY strip, this method works well for other thick-cut steaks.
How should I store leftover herb butter?
Any leftover herb butter can be kept wrapped in the refrigerator for up to a week or frozen for later use.