Pan-Seared Ribeye with Herb Butter
Restaurant-quality pan-seared ribeye steak topped with aromatic herb butter, delivering 42g of protein and perfectly tender results every time.
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15m
4
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Ingredients
- 4 ribeye steaks (8-10 oz each), room temperature
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 3 cloves garlic, crushed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/4 cup unsalted butter, softened
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon garlic powder
Instructions
- 1
Prepare Herb Butter
In a small bowl, mix softened butter with chopped parsley, chives, lemon zest, and garlic powder. Season with a pinch of salt and pepper. Transfer to parchment paper and roll into a log. Refrigerate while preparing steaks.
- 2
Season Steaks
Pat steaks completely dry with paper towels. Season generously on both sides with kosher salt and black pepper, pressing seasoning into the meat. Let steaks rest at room temperature for 15 minutes.
- 3
Heat Pan
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add vegetable oil and swirl to coat the pan.
- 4
Sear First Side
Carefully place steaks in the hot pan, laying them away from you to avoid splatter. Don't move them for 3-4 minutes to develop a golden-brown crust.
- 5
Flip and Add Aromatics
Flip steaks and immediately add butter, crushed garlic, thyme, and rosemary to the pan. Tilt pan and baste steaks with the foaming butter using a spoon for 2-3 minutes.
- 6
Check Temperature
Continue cooking and basting until steaks reach desired doneness: 125°F for medium-rare, 135°F for medium. Total cooking time should be 6-8 minutes for medium-rare.
- 7
Rest and Serve
Transfer steaks to a cutting board and let rest for 5 minutes. Top each steak with a slice of herb butter and serve immediately.
Chef's Tips
For best results, use a meat thermometer to check doneness and let steaks come to room temperature before cooking. The herb butter can be made up to 3 days ahead and stored in the refrigerator.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this pan-seared ribeye with herb butter
How long does it take to make Pan-Seared Ribeye with Herb Butter?
The listed total time is 27 minutes. Prep time is 15 minutes and cooking time is 12 minutes. Follow the instructions for any resting or chilling steps.
How many servings does this Pan-Seared Ribeye with Herb Butter recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Pan-Seared Ribeye with Herb Butter recipe?
The listed difficulty level is medium.