For the perfect butter-basted, pan-seared ribeye steak, start with a well-marbled cut. Sear the steak in a hot cast-iron skillet to develop a crust, then add butter, garlic, and herbs like thyme or rosemary for flavor. Baste the steak repeatedly with the melted butter until it reaches your desired doneness. Let it rest before slicing to keep the juices intact. The result is a tender, juicy, and flavorful steak with a beautifully seared crust and a hint of aromatic herbs.
