Pan Seared Ribeye with Herb Butter

This pan fried steak with herbed butter is juciy and browned to perfection. It uses the classic fool-proof method to get the best steak every time.

Yield:
2 servings
Category:
Beef
Cuisine:
Canadian
Prep Time:
20 min
Cooking Time:
5 min
Total Time:
25 min

INGREDIENTS:

  • For the Steak
  • 2 (8-10 oz) Boneless Ribeye Steaks
  • 2 tablespoons butter, unsalted
  • salt & pepper to season
  • 1 head of garlic, halved (top and bottom) For the Herbed Butter
  • 3 tablespoons of unsalted butter (softened)
  • 2 teaspoons fresh thyme
  • 2 teaspoons fresh rosemary
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1 teaspoon lemon juice

DIRECTIONS:

  1. To a small bowl, add 3 tablespoons of softened butter, thyme, rosemary, garlic, salt and lemon juice. Using a spoon, mix the ingredients together. Place butter mixture in a sheet of plastic wrap and roll the butter into a log. Place in the refrigerator for 20 minutes, until butter hardens.
  2. Cook Steaks
    Preheat oven to 500°F. Place a large 10″ cast iron skillet in the oven. Heat for 5 minutes.
  3. In the meantime, season both sides of the ribeye with salt and pepper.
  4. Remove the cast iron skillet from the oven and place on a burner set to HIGH heat. Add steaks to the pan and sear for 45 seconds. Flip the steaks and sear on the other side for another 45 seconds.
  5. Immediately place skillet in the oven and cook (at 500°F) for 2 minutes. Flip the steaks and cook for another 2 minutes on the other side. Remove skillet from the oven. The steaks should have internal temperature of 120°F. (this will be medium rare) If you like it more well done, cook

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