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.
In a small bowl, mix softened butter, herbs, garlic, lemon zest, salt, and pepper.
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).
Slice into coins just before serving.
Remove steaks from fridge 30 minutes before cooking to bring to room temperature.
Pat dry thoroughly with paper towels — moisture prevents searing.
Season generously with kosher salt and freshly cracked pepper on both sides.
Heat a heavy skillet or cast iron pan over high heat until smoking.
Add oil, then lay in the steaks (away from you). Do not crowd.
Sear undisturbed for 2–3 minutes until a deep golden crust forms.
Flip steaks and reduce heat to medium-high.
Add butter, garlic, and herbs to the pan.
Tilt pan and baste the steaks continuously with the foaming butter for 1–2 more minutes.
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.
Transfer steaks to a cutting board and let rest for 5–10 minutes.
Top each steak with a coin of herb butter.
Slice against the grain or serve whole, spooning melted butter over top.
Pair with:
Garlic mashed potatoes
Charred broccolini or asparagus
Red wine jus, chimichurri, or roasted mushrooms
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)
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
2 servings