Ribeye Steak with Herb Butter

Ribeye Steak with Herb Butter
DifficultyBeginner

Ribeye steak is beloved for its rich marbling and deep flavor. When seared until golden and basted in butter, it becomes a restaurant-quality meal. Crowned with a pat of homemade herb butter, this dish balances richness with freshness, ideal for date nights, dinner parties, or solo steakhouse indulgence at home.

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Yields2 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
For the Steak
 2 ribeye steaks (1¼–1½ inch thick, about 12–14 oz each)
 Kosher salt and freshly ground black pepper
 1 tbsp high smoke point oil (grapeseed, canola, or avocado)
 2 tbsp unsalted butter (for basting)
 2 cloves garlic, smashed
 2 sprigs fresh thyme or rosemary
For the Herb Butter
 4 tbsp unsalted butter, softened
 1 tbsp finely chopped parsley
 1 tsp fresh thyme leaves
 1 small garlic clove, grated or minced
 ½ tsp lemon zest
 Salt and pepper to taste
 Optional: pinch of chili flakes
Make the Herb Butter
1

  1. In a small bowl, mix softened butter, herbs, garlic, lemon zest, salt, and pepper.

  2. Scoop onto a sheet of parchment or plastic wrap and roll into a log. Twist ends and refrigerate for at least 20 minutes (or freeze for long-term use).

  3. Slice into coins just before serving.

Prep the Steaks
2

  1. Remove steaks from fridge 30 minutes before cooking to bring to room temperature.

  2. Pat dry thoroughly with paper towels — moisture prevents searing.

  3. Season generously with kosher salt and freshly cracked pepper on both sides.

Sear the Steaks
3

  1. Heat a heavy skillet or cast iron pan over high heat until smoking.

  2. Add oil, then lay in the steaks (away from you). Do not crowd.

  3. Sear undisturbed for 2–3 minutes until a deep golden crust forms.

  4. Flip steaks and reduce heat to medium-high.

  5. Add butter, garlic, and herbs to the pan.

  6. Tilt pan and baste the steaks continuously with the foaming butter for 1–2 more minutes.

Check Doneness
4

  • For medium-rare: internal temp should be 130–135°F (54–57°C)

  • Use a meat thermometer for best accuracy

Remove steaks when just under desired temp. Carryover heat will finish the job.

Rest & Serve
5

  1. Transfer steaks to a cutting board and let rest for 5–10 minutes.

  2. Top each steak with a coin of herb butter.

  3. Slice against the grain or serve whole, spooning melted butter over top.

To Serve
6

Pair with:

  • Garlic mashed potatoes

  • Charred broccolini or asparagus

  • Red wine jus, chimichurri, or roasted mushrooms

Variations
7

  • Add blue cheese or crumbled goat cheese to the butter

  • Swap in shallots or smoked paprika for a deeper herb butter twist

  • Use reverse-sear method for thicker steaks (roast low, then sear)

Pairing Suggestions
8

  • Red wine: Cabernet Sauvignon, Syrah, Malbec

  • Beer: Stout, porter, or a full-bodied ale

  • Non-alcoholic: Black cherry soda, pomegranate shrub, or iced oolong tea

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Ingredients

For the Steak
 2 ribeye steaks (1¼–1½ inch thick, about 12–14 oz each)
 Kosher salt and freshly ground black pepper
 1 tbsp high smoke point oil (grapeseed, canola, or avocado)
 2 tbsp unsalted butter (for basting)
 2 cloves garlic, smashed
 2 sprigs fresh thyme or rosemary
For the Herb Butter
 4 tbsp unsalted butter, softened
 1 tbsp finely chopped parsley
 1 tsp fresh thyme leaves
 1 small garlic clove, grated or minced
 ½ tsp lemon zest
 Salt and pepper to taste
 Optional: pinch of chili flakes
Ribeye Steak with Herb Butter
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