Perfect Pan-Seared Ribeye Steak with Garlic Herb Butter

Perfect Pan-Seared Ribeye Steak with Garlic Herb Butter

Ingredients:

For the Steak:

• 1 ribeye steak (1.25″–1.5″ thick, around 1–1.5 lbs)
• Salt (kosher or sea salt)
• Freshly ground black pepper
• 1 tbsp high smoke point oil (avocado, grapeseed, or canola)
• 2 cloves garlic, smashed
• 2 tbsp unsalted butter
• 1 sprig rosemary or thyme (optional)
• Fresh parsley (for garnish)

For the Garlic Herb Butter:

• 1/2 cup unsalted butter, softened
• 1 garlic clove, minced
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh chives, finely chopped
• 1/2 tsp lemon zest (optional)
• Salt and pepper, to taste

Instructions:

1. Make the Herb Butter:

1. In a bowl, combine softened butter with garlic, parsley, chives, lemon zest (if using), salt, and pepper.
2. Mix thoroughly and shape into a log using plastic wrap.
3. Chill in the fridge or freezer until firm (you can make this ahead).

2. Prep the Steak:

1. Bring the steak to room temperature (~30 minutes out of the fridge).
2. Pat dry with paper towels.
3. Season generously with salt and black pepper on both sides.

3. Cook the Steak (Pan-Seared or Cast Iron Method):

1. Heat a cast-iron skillet over medium-high heat until very hot.
2. Add oil and swirl to coat.
3. Carefully place the steak in the pan and sear for 2–3 minutes without moving.
4. Flip and sear the other side for another 2–3 minutes.
5. Add butter, garlic, and herbs. Spoon the melted butter over the steak (baste) for another 1–2 minutes.
6. For medium-rare: cook until the internal temp reaches 130°F (54°C). Use a meat thermometer.

4. Rest and Serve:

1. Remove the steak from the pan and let it rest for 5–10 minutes.
2. Slice against the grain.
3. Top with sliced or scooped garlic herb butter.
4. Garnish with chopped parsley.

Tip: Serve with a small ramekin of extra herb butter on the side, just like in the image.

Enjoy!