Ribeye Steak with Garlic Herb Butter

Ingredients

• 2 ribeye steaks (about 250–300 g each, 2–3 cm thick)
• 2 tbsp vegetable oil (or any high smoke-point oil)
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cloves garlic, whole and lightly crushed
• 2 sprigs fresh rosemary (or thyme)

Garlic herb butter:

• 2 tbsp butter, softened
• 1 clove garlic, minced
• 1 tbsp fresh parsley, finely chopped (or rosemary or thyme)
• A pinch of salt
• A squeeze of lemon juice

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Instructions

1. Make the garlic herb butter

1. In a small bowl, combine the softened butter, minced garlic, parsley, salt, and lemon juice.
2. Mix well.
3. Scoop onto a piece of cling film and roll into a small log.
4. Refrigerate while you cook the steak — it needs to be firm enough to slice.

2. Prepare the steaks

1. Take the steaks out of the fridge 30 minutes before cooking — cold steaks cook unevenly.
2. Pat dry thoroughly with paper towels. Moisture = no sear.
3. Season generously on both sides with salt and pepper.

3. Sear

1. Heat 2 tbsp oil in a cast iron or heavy-bottomed skillet over high heat until it just starts smoking.
2. Lay the steaks in the pan — they should sizzle immediately.
3. Don’t touch them. Let them sear for 2–3 minutes until a deep golden crust forms.
4. Flip and sear the other side for another 2–3 minutes.

4. Baste

1. Reduce heat to medium.
2. Add 1 tbsp butter, the crushed garlic cloves, and rosemary sprigs to the pan.
3. Tilt the pan slightly so the butter pools to one side.
4. Using a spoon, continuously baste the steaks with the foaming butter for 1–2 minutes.
5. Spoon it over the steaks repeatedly — this flavors and colors them beautifully.

6. Check doneness

1. Use the finger test or a thermometer:
   • Rare: 50–52°C — soft and squishy
   • Medium-rare: 54–57°C — slight spring (recommended for ribeye)
   • Medium: 60–63°C — firm spring
   • Well-done: 68°C+ — firm (not recommended for ribeye)

7. Rest

1. Remove the steaks from the pan and place on a warm plate.
2. Top each with a slice of the garlic herb butter.
3. Rest for 5 minutes. This is non-negotiable — the juices redistribute and the steak finishes cooking.
4. Tent loosely with foil if you like.

8. Serve

1. Slice the steaks or serve whole.
2. Pour any resting juices over the top.
3. Serve with crispy roast potatoes, garlic butter mushrooms, and a simple salad.

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Tips

• Room temperature steaks. Taking them out of the fridge 30 minutes before cooking is the single most important step. Cold center = overcooked outside.
• Pat them dry. Wet steaks steam instead of sear. Paper towels are your friend.
• Don’t flip more than once. One good flip is all you need. Let the crust form.
• Resting is not optional. Cut into a steak fresh from the pan and all the juices run out onto the plate. Wait 5 minutes and they stay inside where they belong.
• Cast iron is ideal. It holds heat like nothing else. A regular heavy pan works too — just don’t use non-stick for high-heat searing.

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Variations

Variation	Change	Notes
Peppercorn sauce	After resting, add 2 tbsp brandy (optional), 1/2 cup cream, 1 tbsp crushed peppercorns to the pan, reduce for 2 min	Classic steakhouse sauce
Blue cheese butter	Add 2 tbsp crumbled blue cheese to the herb butter	Rich and pungent
Chimichurri	Replace herb butter with chimichurri (parsley, garlic, olive oil, red wine vinegar, oregano)	Argentinian style
With bacon	Wrap the steaks in bacon before searing	Indulgent

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Result

A thick, perfectly seared ribeye with a deep golden crust, basted in foaming garlic-rosemary butter, topped with a melting disc of herb butter. Juicy, rich, and impossibly good — restaurant quality from your own kitchen.