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Pan-Seared Ribeye Steaks with Herb Butter

Cook Time: 10 minutes
1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 241kcal
Author: Shinee
Pan-seared ribeye steaks are an effortless quick dinner for any day of the week. And when paired with this aromatic herb butter for steak, you’re sure to impress!
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Ingredients

For herb butter:

  • 1 stick 115gr unsalted butter, softened
  • 2 tablespoons chopped parsley
  • 1 tablespoon finely chopped thyme
  • 1 garlic clove pressed
  • ½ teaspoon coarse kosher salt

For steaks:

  • 2 boneless ribeye steaks 1 ½-inch thick
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons vegetable oil or canola oil

Instructions

  • To make herb butter, in a small dish, combined butter, parsley, thyme, garlic and salt. Stir until well combined and refrigerate. You can also transfer the butter onto a plastic wrap and form it into a log. Wrap and freeze.*
  • To cook the steaks, if possible bring the steaks to room temperature by taking them out on the counter for 1-2 hours. Generously salt and pepper the steaks at least 40 minutes prior to cooking, OR right before cooking.
  • Heat cast iron skillet over high heat.
  • Add oil and heat until smoking. Carefully place the steak in the skillet, using a tong, and cook for 3 minutes. Turn and cook for another 3 minutes, and then turn again and cook for another 3 minutes. Start checking for doneness with a meat thermometer. (It should read 120-125°F for medium rare steaks.) Sear the sides of the steaks as well.
  • Remove the steak onto a wooden cutting board. Cover with foil and rest for at least 10 minutes before cutting and serving. Repeat with the next steak.
  • Top with a slice of herb butter before serving.

Nutrition

Calories: 241kcal
Carbohydrates: 1g
Protein: 23g
Fat: 16g
Sugar: 1g
Sodium: 1514mg