The Perfect Ribeye Steak with Garlic Butter
There are meals you make, and then there are meals you remember. This is the latter. A great ribeye does not need much, but it does need respect: a ripping hot cast-iron skillet, a generous hand with the salt, and enough confidence to leave it alone while it does its work. What takes this one over the top is the garlic compound butter, a herb-packed, lemon-kissed, make-ahead secret weapon that melts luxuriously over the seared crust and turns an already spectacular steak into something your guests will talk about long after the plates are cleared. Simple technique. Serious results. This is summer entertaining done exactly right, and at eight servings, it is built for the kind of table worth gathering around. We truly hope you enjoy the applause.
Serves: 8
- 4 (12-ounce) rib-eye steaks, 1 1/4-inch-thick, at room temperature
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup chopped fresh parsley leaves
- 3 cloves garlic, minced
- Zest of 1 lemon
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh basil, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- Pinch of cayenne pepper
Preheat oven to broil. Place a large cast-iron skillet in the oven.
To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper, and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.
Let your steak sit out at room temperature for about 20 minutes before cooking. This will yield a better crust and an even cook from edge to center. Then, using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper to taste.
Remove the skillet from the oven and heat over medium-high heat.
Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip and cook for an additional 60 seconds.
Place the skillet into the oven and cook until the desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest 15 minutes before slicing.
Serve immediately with garlic compound butter.