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.
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?
This recipe takes 27 minutes total time, including 15 minutes prep time and 12 minutes cooking time.
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?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Pan-Seared Ribeye with Herb Butter recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this pan-seared ribeye with herb butter ahead of time?
Yes! You can prepare this pan-seared ribeye with herb butter up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover pan-seared ribeye with herb butter?
Store leftover pan-seared ribeye with herb butter covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with pan-seared ribeye with herb butter?
This pan-seared ribeye with herb butter pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze pan-seared ribeye with herb butter?
Yes, this pan-seared ribeye with herb butter freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.