Ribeye and Sirloin Steak Two Ways: Butter Basted and Oven Finished
Two steaks, two pans, one method. A ribeye of about 650 g in a regular pan and a sirloin in a ribbed cast iron pan that I finish in the oven. Ribeye is softer and fattier, sirloin is a bit firmer, but cooked right both are great.
- 15 ingredients
- 11 steps
- Video 15:13
Video in Russian, with English and Spanish subtitles on YouTube. Watch on YouTube
Method
Ribeye and sirloin, two pans0:00
Avocado oil and searing0:59
Butter, rosemary and thyme3:12
Into the oven, steaks resting4:18
Quick pickled onions5:08
Back to the pan with butter and herbs6:35
Fresh garlic8:58
The ribeye is ready10:43
Medium rare inside11:44
Cutting the oven steak12:56
A1 sauce13:13
From the video
Sear in avocado oil on high heat, salt, then add butter, rosemary and thyme. Rest the steaks for 5 to 6 minutes, return them to the pan with more butter, herbs and fresh garlic, and baste. On the side, a quick pickled onion: rings with salt, sugar, vinegar and a little water, then sumac, chopped dill and a drizzle of oil. I like A1 sauce with it.