Entrée: United States – Ribeye Steak with Herb Compound Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

2 ribeye steaks, about 10 oz each (284 g each), about 20 oz total (567 g total)
Kosher salt to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) olive oil
1 / 2 cup (115 g) unsalted butter, softened
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (4 g) fresh thyme, chopped
1 tbsp (4 g) fresh oregano, chopped
1 clove garlic, minced

Instructions

1. **Prepare the Herb Butter:** In a small bowl, mix the softened butter with parsley, thyme, oregano, and minced garlic. Once well combined, place the mixture onto a sheet of plastic wrap and roll it into a log shape. Refrigerate until firm, about 1 hour.

2. **Season and Cook the Steaks:** Season both sides of the ribeye steaks generously with kosher salt and freshly ground black pepper. In a cast-iron skillet, heat the olive oil over medium-high heat. Once the oil is hot, sear the steaks for 3-4 minutes per side for medium-rare, or cook to your desired level of doneness.

3. **Serve:** Remove the steaks from the skillet and let them rest for 5 minutes. Slice the herb compound butter and place a disc on top of each hot steak, allowing the butter to melt and spread. Serve immediately with your choice of sides.