Ribeye Steak with Melting Herb Butter

 

 

 

 

 

 

 

Ingredients:

For the Steak:

1 boneless ribeye steak (1.5–2 inches thick)

1 tbsp olive oil

Kosher salt and freshly ground black pepper

2 cloves garlic, smashed

1 sprig rosemary

1 sprig thyme

1 tbsp unsalted butter (for basting)

For the Herb Butter:

4 tbsp unsalted butter, softened

1 tbsp fresh parsley, finely chopped

1 tsp fresh thyme, finely chopped

1 small garlic clove, minced

½ tsp lemon zest (optional)

Salt, to taste

 

Instructions:

Make Herb Butter: In a small bowl, mix softened butter, parsley, thyme, garlic, lemon zest, and a pinch of salt. Shape into a log using plastic wrap, chill until firm. Slice into thick pats before serving.

Prep Steak: Let the steak sit at room temperature for 30–45 minutes. Pat dry and rub with olive oil, then season generously with salt and pepper.

Sear Steak: Heat a cast iron skillet over high heat until smoking hot. Add steak and sear for 3–4 minutes per side, pressing slightly for a deep crust. Add garlic, rosemary, thyme, and 1 tbsp butter. Tilt pan and spoon melted butter over steak for 1–2 minutes.

Rest & Serve: Transfer steak to a cutting board. Top immediately with herb butter pats to melt over the hot surface. Let rest 5–10 minutes. Slice and serve with extra melted butter drizzled on top.

Let me know if you want a wine pairing or side dish ideas to go with it!