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Ribeye with Compound Butter Recipe

American · Main course · 22 min total

A perfectly seared ribeye steak topped with a flavorful compound butter made from fresh herbs and garlic. This restaurant-quality dish is surprisingly easy to make at home.

Ingredients

• 2 (12-ounce) ribeye steaks, about 1 inch thick
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 small garlic clove, minced
• 1/2 teaspoon lemon zest
• 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and pepper on both sides.
2. Make compound butter: In a small bowl, combine softened butter, parsley, chives, garlic, lemon zest, and red pepper flakes. Mix until well combined. Transfer to a piece of plastic wrap, shape into a log, and refrigerate until firm, about 15 minutes.
3. Heat a large cast-iron skillet over high heat until smoking. Add vegetable oil and swirl to coat.
4. Carefully place steaks in the skillet and cook without moving for 4 minutes. Flip and cook for another 4 minutes for medium-rare (internal temperature 130°F). Adjust time for desired doneness.
5. Add 1 tablespoon of the compound butter to the skillet and tilt to melt. Spoon the melted butter over the steaks for 30 seconds.
6. Transfer steaks to a cutting board and let rest for 5 minutes. Top each steak with a slice of the remaining compound butter before serving.

Tips

• For best results, use a meat thermometer to check doneness.
• Compound butter can be made ahead and stored in the refrigerator for up to 1 week or frozen for up to 3 months.
• Serve with roasted vegetables or a simple salad.

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