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"Top Chef" winner Richard Blais makes a classic steak dinner with perfectly cooked ribeyes, Parsnip Creamed Spinach and Corn Crème Brûlée. Basting the meat with butter, which is standard in restaurant kitchens, lends flavor and helps finish the cooking.

Pro Tips from Richard: Season the steaks generously and from up high to evenly distribute the salt and pepper. Also, rest the finished steaks on a cutting board for almost as long as they cooked so when you slice them, the juices stay in the meat.


  • Four 12-ounce boneless ribeye steaks  
  • Salt and freshly ground black pepper 
  • 1 tablespoon plus 1 teaspoon garlic powder  
  • 2 teaspoons onion powder  
  • 6 tablespoons clarified butter or ghee 
  • 8 tablespoons (1 stick) butter, cubed
  • A few rosemary sprigs
  • 2 cloves garlic, crushed
  • Your favorite steak sauce, such as Richard Blais Steak Sauce


Serves: 4


Season the steaks generously on both sides with the salt and pepper and the garlic and onion powder, then set aside until they come to room temperature. 

Heat a large cast-iron or heavy-bottomed pan over medium heat. Add some clarified butter, then the steaks and sear on both sides, about 7 minutes total. When you flip the steaks, add the butter, rosemary and garlic. Baste the steaks with the frothy, melted butter for a minute or so. (If the pan isn't large enough, you can do this in two batches.) 

Transfer the steaks to a cutting board and let rest for at least 5 minutes before slicing against the grain. Serve with your favorite steak sauce.