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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

    Butter-Basted Ribeye Steaks

    Ingredients

    • 2 (1-inch-thick) bone-in ribeye steaks (about 2 lb)
    • Cooking spray
    • ½ teaspoon freshly ground 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. Remove steaks from pan.
      2. Reduce heat to medium; smash garlic. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan, then return steaks; cook 3–5 minutes on each side, basting 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). Transfer steaks to cutting board and rest 5 minutes before slicing; temperature will rise 5–10°F during this time. Sprinkle steaks with salt and 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); marinate 10 minutes (or chill overnight). 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: Preheat oven to broil and place oven rack 6 inches from heat. Peel 1 kiwifruit and smash into a paste. Coat 1 ½ lb bone-in ribeye steaks with kiwi, 1 teaspoon kosher salt, and ½ teaspoon crushed red pepper (wash hands); marinate 10 minutes. 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.

    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 peppercorn ranch dressing

    Steps

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

    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.

    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.

    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%

    Arugula and Tomato Salad

    Amount per ¼ recipe serving: Calories 110, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 310mg, Total Carb 7g, Fiber 1g, Total Sugar 2g, (Incl. 0g Added Sugars), Protein 3g, Vitamin D 0%, Calc 8%, Iron 6%, Potassium 6%