There’s nothing quite like a perfectly seared steak with a golden-brown crust and rich, buttery flavor. This easy recipe brings restaurant-quality results right to your kitchen with minimal effort.
By using a cast-iron skillet, you achieve that signature steakhouse sear, while butter-basting locks in incredible flavor. Paired with garlicky Swiss chard for a balanced, savory contrast, this dish is both indulgent and wholesome.
Why Cast Iron Makes the Best Steak
A cast-iron skillet is the secret to getting a crisp, flavorful crust on your steak. Unlike other pans, cast iron retains and distributes heat evenly, creating the perfect surface for searing.
The intense heat caramelizes the steak’s exterior while keeping the inside juicy and tender. Plus, butter-basting infuses the meat with richness, enhancing its natural flavors with hints of garlic and rosemary.
STOP BUYING GREENS: This Machine Grows $1000s Worth Automatically
✓ Set It & Forget It: Fully Automated Growing
✓ From Seed to Harvest in Days - No Experience Needed
✓ Grow Premium Microgreens Worth $50/lb Year-Round
Note: This is an affiliate link and we may earn a small commission if you purchase at no additional cost. This helps keep our website free to use.
The Magic of Butter-Basting
Butter-basting is the technique that takes this easy recipe to the next level. Once the steak has developed a deep, golden-brown crust on one side, adding butter, garlic, and herbs to the pan elevates the flavors.
The trick is to tilt the skillet slightly and use a spoon to continuously pour the melted butter over the steak. This ensures that every bite is infused with the aromatic blend of rosemary and garlic.
The result is a deeply flavorful, tender rib eye that rivals any high-end steakhouse.
Pairing Steak with Garlicky Swiss Chard
A rich, buttery steak needs a fresh, flavorful side to balance it out, and Swiss chard is the perfect match. This leafy green has a slightly earthy, mildly sweet taste that pairs beautifully with steak.
When sautéed with garlic, a touch of vinegar, and olive oil, it transforms into a bright, tangy side dish that cuts through the richness of the meat. The addition of garlicky crunchies—a toasted breadcrumb topping—brings an extra layer of texture to the meal.
Tips for Perfectly Cooked Steak
Getting the perfect steak is easier than you think. Follow these tips to ensure yours comes out just right every time:
- Use a hot pan – Let your cast-iron skillet heat up before adding the steak. A quick test is to flick a drop of water into the pan—if it dances and evaporates immediately, the pan is ready.
- Season generously – Salt and pepper enhance the natural flavors of the meat. Be sure to season both sides liberally.
- Don’t flip too soon – Let the steak develop a proper crust before flipping. This takes about 5-6 minutes, depending on thickness.
- Use an instant-read thermometer – Aim for 135°F for medium-rare or 145°F for medium.
- Let it rest – After cooking, allow the steak to rest for a few minutes before slicing. This helps retain its juices.
Easy Substitutions & Modifications
This recipe is flexible, so you can adjust it to fit different preferences and dietary needs:
- Swap rib eyes for another cut – If you prefer a leaner steak, use filet mignon or New York strip instead.
- Make it dairy-free – Replace butter with ghee or a plant-based alternative for a lactose-free version.
- Try a different green – If Swiss chard isn’t available, kale or spinach will work just as well.
- Use pre-made crunchies – Store-bought croutons can be crushed and used instead of homemade garlic crunchies.
Why You’ll Love This Recipe
This easy recipe is perfect for a date night, family dinner, or special occasion. It’s a one-pan meal that delivers bold flavors with minimal effort.
The combination of juicy rib eye, garlicky greens, and crispy breadcrumbs makes every bite satisfying. Plus, cooking steak at home is a cost-effective way to enjoy a gourmet meal without the restaurant price tag.
Easy Butter-Basted Cast-Iron Ribeye Recipe & Swiss Chard with Garlicky Crunchies
Equipment
- cast iron skillet
- Tongs
- Instant-read thermometer (recommended)
Ingredients
Garlicky Crunchies:
- 2 slices crusty bread day-old or ½ cup panko breadcrumbs
- 4 tablespoons ½ stick unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Steak & Swiss Chard:
- 2 ribeye steaks about 14 ounces each
- Kosher salt & freshly ground black pepper for seasoning
- Extra-virgin olive oil
- 6 garlic cloves 4 smashed, 2 thinly sliced
- 2 bunches Swiss chard stalks thinly sliced, leaves chopped
- 4 rosemary sprigs
- 1 tablespoon apple cider vinegar or any vinegar/lemon juice
Instructions
Prepare the Garlicky Crunchies:
- Chop the bread into small pieces to yield about ½ to ¾ cup breadcrumbs.
- Heat 2 tablespoons of butter in a cast-iron skillet over medium heat.
- Add the breadcrumbs, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper.
- Cook, stirring often, until golden and crisp (about 4–5 minutes).
- Transfer to a plate and wipe the skillet clean.
Season & Cook the Ribeye:
- Pat the steaks dry and season with salt and pepper (about 1 teaspoon of salt per pound).
- Lightly coat with olive oil.
- Heat the skillet over medium-high heat until hot (a drop of water should sizzle and dance on the surface).
- Sear the steaks until a golden brown crust forms on the bottom, about 5–6 minutes.
Infuse with Butter & Aromatics:
- Flip the steaks and add the smashed garlic, rosemary sprigs, and remaining 2 tablespoons of butter.
- Once the butter melts, tilt the pan and use a spoon to continuously baste the steaks.
- Cook for another 4 minutes (medium-rare) or 5 minutes (medium), aiming for an internal temperature of 135°F for medium-rare or 145°F for medium.
- Transfer the steaks to a plate and pour the melted butter, garlic, and rosemary over them.
Sauté the Swiss Chard:
- Return the skillet to medium-high heat.
- Add 1 tablespoon of oil, then sauté the thinly sliced garlic for about 30 seconds until fragrant.
- Add half the chopped chard, stirring until wilted.
- Add the remaining chard, vinegar, and ½ teaspoon salt.
- Cook for 5–6 minutes until tender. Adjust seasoning as needed.
Slice & Serve:
- Slice the steaks into ¼-inch strips.
- Use tongs to remove excess moisture from the chard before plating.
- Top each serving with garlicky crunchies and enjoy!
Notes
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.