Butter Basted Ribeye Steak: Carnivore Diet Recipe

A perfectly seared ribeye is one of the simplest and most rewarding Carnivore meals. This version uses just butter and salt to create a crispy, golden crust and a juicy, tender center. Whether you’re new to Carnivore eating or just want a no-fuss dinner that feels indulgent, this ribeye recipe hits the spot every time.

Butter Basted Ribeye Steak

If you’re looking for a simple, high-fat, high-flavor meal that fits perfectly into your Carnivore Diet (Affiliate), this butter basted ribeye steak is a must-try. With just two ingredients butter and steak you can create a restaurant-quality meal in under 20 minutes. The buttery crust locks in flavor, while the juicy center melts in your mouth.

Cooking Time Summary

• Prep Time: 5 minutes
• Cook Time: 8–10 minutes
• Rest Time: 5 minutes
• Total Time: 18–20 minutes

Ingredients

(Serves 1–2)

• 1 large ribeye steak (10–14 oz / 280–400 g), about 1 inch thick
• 1 tablespoon butter (or more, to taste)
• Salt, to taste (use a mineral-rich salt like Himalayan or Redmond Real Salt (Affiliate))
• Optional: 1 teaspoon beef tallow (for extra fat and flavor)

Cooking Time Details

• Searing: About 2–3 minutes per side for a 1-inch steak (for medium-rare)
• Butter-Basting: 1–2 minutes after both sides are seared
• Resting: 5 minutes before slicing

If your steak is thicker than 1 inch, add an extra 1–2 minutes per side or finish it in the oven at 400°F (200°C) for 3–5 minutes to reach your preferred doneness.

Instructions

1. Bring to Room Temperature
   Remove the steak from the fridge 30 minutes before cooking. This helps it cook evenly and stay tender.
2. Pat Dry & Season
   Use a paper towel to pat the steak dry, then sprinkle both sides generously with salt.
3. Heat the Pan
   Place a heavy skillet (cast iron works best) over medium-high heat. Add butter or tallow and let it melt until slightly sizzling.
4. Sear the Steak
   Carefully lay the ribeye in the hot pan. Don’t move it for 2–3 minutes this allows a golden crust to form. Flip the steak and repeat on the other side.
5. Butter Baste
   Reduce the heat slightly. Add another small knob of butter. Tilt the pan and spoon the melted butter over the steak repeatedly for 1–2 minutes. This keeps the meat juicy and enhances flavor.
6. Check Doneness
   For medium-rare, cook until the internal temperature reaches about 130°F (54°C). Adjust to your preference.
7. Rest Before Serving
   Remove the steak from the pan and let it rest on a cutting board for 5 minutes. This step allows the juices to redistribute, keeping every bite tender.

Notes

• For thicker cuts (over 1 inch), finish in the oven at 400°F (200°C) for 3–5 minutes.
• Save your pan drippings for cooking eggs or ground beef later they’re packed with flavor and healthy fats.
• Serve with a dollop of butter on top for extra richness.

Quick Tip

If you’re new to searing, listen for the sizzle that sound means your pan is hot enough to build a perfect crust without sticking.

Utensils & Equipment

• Cast iron skillet or heavy frying pan
• Metal tongs (for flipping)
• Spoon (for butter basting)
• Instant-read thermometer (optional, for doneness)
• Cutting board and sharp knife
• Paper towels (for patting the steak dry)

Butter Basted Ribeye Steak

Michelle

This butter basted ribeye steak is pure Carnivore simplicity just steak, butter, and salt. Ready in under 20 minutes, it’s rich, juicy, and full of flavor.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Resting Time 5 minutes mins

Total Time 20 minutes mins

Course Main Dishes

Servings 2

Ingredients

  

• 1 large ribeye steak 10–14 oz / 280–400 g, about 1 inch thick
• 1 tablespoon butter plus extra for basting
• Salt to taste (Himalayan or Redmond Real Salt recommended)
• Optional: 1 teaspoon beef tallow for searing

Instructions

 

• Bring to Room Temperature: Let the steak sit out for 30 minutes before cooking to ensure even heat distribution.
• Pat Dry and Season: Use paper towels to dry the steak. Sprinkle generously with salt on both sides.
• Preheat Your Pan: Heat a heavy skillet (cast iron works best) over medium-high heat. Add butter or tallow and swirl to coat the pan.
• Sear the Steak: Place the steak in the hot pan and sear undisturbed for 2–3 minutes. Flip and repeat on the other side until browned.
• Butter-Baste for Flavor: Reduce heat slightly, add another knob of butter, and tilt the pan. Spoon the melted butter repeatedly over the steak for 1–2 minutes.
• Check Doneness: For medium-rare, aim for an internal temperature of 130°F (54°C). Adjust for your preferred doneness.
• Rest Before Serving: Transfer to a cutting board and rest for 5 minutes before slicing. Drizzle the remaining pan juices over the top.

Notes

If you’re new to searing, listen for the sizzle that sound means your pan is hot enough to build a perfect crust without sticking.

Keyword Butter Basted Ribeye Steak

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