Pan-Seared Ribeye Steak with Herb Butter
Juicy ribeye steaks perfectly seared and topped with a rich, homemade herb butter.
10 min
Prep
20 min
Cook
4
Serves
680
Calories
Macros · per serving
48g protein
1g carbs
54g fat
Ingredients
For 4 servings
- 4 ribeye steak
- 100 grams unsalted butter
- 2 clove garlic
- 1 tablespoon fresh thyme
- salt — to taste
- black pepper — to taste
- 1 tablespoon olive oil
Instructions
- 1
Take the ribeye steaks out of the refrigerator at least 30 minutes before cooking to bring them to room temperature.
- 2
In a small bowl, soften the butter with a fork and mix in minced garlic and finely chopped fresh thyme; set aside in the refrigerator to firm up slightly.
- 3
Season both sides of the ribeye steaks generously with salt and black pepper.
- 4
Heat olive oil in a large skillet over high heat until shimmering.
- 5
Add the ribeye steaks to the skillet and cook for 4-5 minutes on each side, or until a nice crust forms and the internal temperature reaches your desired level of doneness (medium-rare is 130°F).
- 6
Remove the steaks from the skillet and let them rest for about 5 minutes on a cutting board to allow juices to redistribute.
- 7
Top each steak with a generous dollop of herb butter before serving.
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