Classic Ribeye Steak & Herb Butter

A perfectly seared ribeye steak topped with rich, flavorful herb butter. Juicy, tender, and beautifully caramelized, this classic recipe delivers steakhouse quality right from your own kitchen. Serve with grilled vegetables for a hearty and elegant meal.

Yield
2 steaks

Ingredients

For the Steaks:
2 ribeye steaks, 1 to 1½ inches thick
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

For the Herb Butter:
4 tablespoons unsalted butter, softened
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh rosemary, minced
1/2 teaspoon garlic, minced
Pinch of salt and pepper

Instructions

Step 1: Prepare the Herb Butter
In a small bowl, combine the softened butter, parsley, chives, rosemary, garlic, salt, and pepper. Mix until smooth. Scoop onto a piece of parchment paper, shape into a small log, and refrigerate until firm. This allows the flavors to blend beautifully.

Step 2: Season the Steaks
Pat the ribeye steaks dry with paper towels. Rub each side with olive oil, then season generously with salt, pepper, and garlic powder. Allow the steaks to rest at room temperature for 20–30 minutes to ensure even cooking.

Step 3: Sear the Steaks
Heat a cast-iron skillet over medium-high heat until very hot. Add a drizzle of oil if needed. Place the steaks into the skillet and cook for 3–4 minutes per side for medium-rare, or adjust timing to your preferred doneness. Avoid moving the steaks while searing—this builds a good crust.

Step 4: Rest and Finish
Remove the steaks from the skillet and let them rest for 5 minutes to allow the juices to settle. Top each steak with a slice of the chilled herb butter, letting it melt into the warm surface of the meat.

Step 5: Serve
Plate the steaks with grilled or roasted vegetables, potatoes, or a fresh salad. Spoon any melted herb butter from the resting plate back over the steaks before serving.

Kitchen Tips
For maximum flavor, use ribeye with good marbling.
Allow the skillet to get very hot before adding the steaks for the best sear.
Use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium.

Nutritional Information (Per Serving)
Calories 610, Protein 45g, Carbohydrates 1g, Fiber 0g, Net Carbohydrates 1g, Fat 48g, Saturated Fat 20g, Cholesterol 165mg, Sodium 520mg, Sugars 0g, Glycemic Index Low