Herb Butter Seared Ribeye
A thick ribeye seared hard in a cast iron pan and finished with a melting pat of garlic herb butter for a steakhouse dinner at home.
Ribeye has enough marbling to handle a screaming hot pan without drying out, which is the whole secret to a good crust. Resting the meat before slicing keeps every drop of juice where it belongs, and a spoonful of herb butter melting over the top does the rest of the work. Serve it with something simple, like roasted potatoes or a green salad, so the steak stays the star.
Ingredients
Method
Tap a number to mark a step donePat the ribeye steaks dry with paper towels and let them sit at room temperature for 30 minutes before cooking so they sear evenly instead of steaming in the pan.
Season both sides generously with the kosher salt and black pepper, pressing it into the meat so it forms a light crust as the steak cooks.
Heat the vegetable oil in a heavy cast iron skillet over high heat until it just starts to smoke, about 2 minutes.
Lay the steaks in the hot pan and sear without moving for 4 minutes, then flip and sear the second side for 4 more minutes for medium-rare.
Mash the softened butter with the garlic, parsley, thyme, and lemon zest in a small bowl until evenly combined into a soft herb butter.
Move the steaks to a cutting board, tent loosely with foil, and let them rest for 5 minutes so the juices redistribute through the meat.
Slice the ribeye against the grain, arrange on plates, and top each portion with a generous spoonful of the herb butter while the steak is still warm.
Kitchen note
Save any extra herb butter in the freezer rolled into a log, then slice off a coin whenever you cook steak, chicken, or roasted vegetables for an instant flavor boost.
