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Butter-Basted Ribeye Steaks with Arugula and Tomato Salad
Recipes
Butter-Basted Ribeye Steaks with Arugula and Tomato Salad
4 servings
30 minutes total

    Arugula and Tomato Salad

    Ingredients

    • 1 medium tomato
    • 1 (6 oz) can marinated artichoke hearts
    • 1 package baby arugula (4–5 oz)
    • ¼ cup grated Parmesan cheese
    • ¼ cup Caesar dressing

    Steps

      1. Chop tomato; drain artichokes. Place all ingredients in salad bowl.
      2. Toss and serve.

    Butter-Basted Ribeye Steaks

    Ingredients

    • 2 (1-inch-thick) bone-in ribeye steaks (about 2 lb total)
    • Cooking spray
    • ½ teaspoon freshly cracked black pepper
    • 3 cloves garlic
    • ¼ cup salted butter
    • 2 sprigs fresh rosemary
    • ½ teaspoon kosher salt

    Steps

      1. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat steaks with spray and pepper, then place in pan (wash hands); sear 2–3 minutes on each side until browned, then remove steaks from pan.
      2. Return pan to heat on medium; smash garlic cloves. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan, then return steaks to pan; cook 3–5 minutes on each side, basting occasionally with butter mixture, until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
      3. Transfer steaks to cutting board and let rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Sprinkle steaks with salt; serve with remaining butter mixture.
    Other Preparation Methods
      • Grill: Preheat grill (or grill pan) on medium-high. Coat 1 ½ lb bone-in ribeye steaks with ¼ cup ginger dressing (wash hands); let stand 10 minutes (or chill overnight) to marinate. Coat with spray; grill 3–4 minutes on each side until grill-marked and 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Rest 5 minutes before slicing.
      • Broil: Place oven rack 6 inches from heat and preheat oven to broil on HIGH. Peel 1 kiwifruit and smash into paste. Coat 1 ½ lb bone-in ribeye steaks with kiwi paste, 1 teaspoon kosher salt, and ½ teaspoon crushed red pepper (wash hands); let stand 10 minutes to marinate. Place steaks on nonstick foil–lined baking sheet; broil 6–8 minutes until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Rest 5 minutes before slicing.

    Serving Suggestions

    • Complete your meal with Asian vegetable blend, green tea, and apple turnovers for dessert.
    • Turn up the heat by drizzling sriracha sauce over the pork with the katsu sauce.

    Arugula and Tomato Salad

    If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

    Butter-Basted Ribeye Steaks

    The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

    Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
    Do not reuse marinades.
    Do not rinse raw meat.

    If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

    Arugula and Tomato Salad

    Amount per ¼ recipe serving: Calories 140, Total Fat 12g, Sat Fat 2.5g, Trans Fat 0g, Chol 10mg, Sodium 290mg, Total Carb 5g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 6%

    Butter-Basted Ribeye Steaks

    Amount per ¼ recipe serving: Calories 630, Total Fat 43g, Sat Fat 18g, Trans Fat 1.5g, Chol 215mg, Sodium 480mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 61g, Vitamin D 0%, Calc 4%, Iron 35%, Potassium 15%