Perfect butter-basted rib eye steak from The Feast & Fettle Cookbook: Unlock the Secret to Better Home Cooking (page 33) by Maggie Mulvena Pearson

  • oil
  • ribeye steak
    The rib-eye or ribeye (known as Scotch fillet in Australia and New Zealand) is a boneless rib steak from the rib section.
  • Show all ingredients...
  • Serves : 1 or 2

  • EYB Comments

    Can substitute New York strip steak, T-bone steak, or porterhouse steak for ribeye steak.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute New York strip steak, T-bone steak, or porterhouse steak for ribeye steak.

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