Seared Ribeye Steak with Herb Compound Butter
Ingredients:
1 ribeye steak (1-1.5 inches thick)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil or butter for searing
1 tablespoon garlic, minced
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon unsalted butter, softened
1 teaspoon lemon zest
1 teaspoon Dijon mustard (optional)
1 tablespoon heavy cream (optional)
Instructions:
Prepare the Herb Butter:
In a small bowl, combine softened butter, minced garlic, chopped parsley, chives, lemon zest, Dijon mustard, and heavy cream (if using). Mix well until fully combined. Set aside.
Season the Steak:
Pat the ribeye steak dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
Heat the Pan:
Heat olive oil or butter in a large skillet or cast-iron pan over high heat until very hot and shimmering, about 3-4 minutes.
Sear the Steak:
Place the steak in the hot pan and sear for 3-4 minutes on each side, pressing down lightly to ensure even contact with the pan. For medium-rare, the internal temperature should reach 130-135°F (54-57°C).
Rest the Steak:
Remove the steak from the pan and let it rest on a cutting board for 5-7 minutes. This helps redistribute the juices and keeps the steak tender.
Top with Herb Butter:
Just before serving, place a generous dollop of the prepared herb compound butter on top of the steak, allowing it to melt into the meat.
Serve:
Slice the steak against the grain and drizzle any leftover butter or juices over the top. Enjoy immediately!