Pan Seared Ribeye w/ Garlic Herb Butter

Zach Walker General

Pan Seared Ribeye w/
Garlic Herb Butter

Makes 4 Servings
 
 
INGREDIENTS
  • Herb Butter:
  • ½ lb Butter, room temp
  • 2 ea Garlic Clove, minced
  • 1 Tbsp Thyme, chopped
  • 1 Tbsp Chives, chopped
  • 1 Tbsp Rosemary, chopped
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 Tbs Dijon Mustard
  • Ribeyes:
  • 1 ea Grass Fed Ribeye Rolls
  • 3 Tbsp Canola Oil
  • 4 Tbsp Butter
  • 4 ea Garlic Cloves
  • Handful Fresh Thyme
  • Handful Fresh Rosemary
  • Salt & Pepper

DIRECTIONS

1

Combine all Herb Butter ingredients in a bowl and stir to mix thoroughly.
2

Store in an airtight container
3

Cut ribeye Roll into steaks. A 2” thick steak will give you about a 14oz ribeye.
4

Heat a cast iron skillet over medium high heat until very hots and add oil.
5

Place the steaks in the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
6

Reduce heat to medium low and add butter, garlic, thyme and rosemary skillet. Tilt the skillet so the butter begins to lightly cook the garlic and herbs.
7

Once the butter begins to foam, begin spooning the butter over steak for 1-2 minutes, turning over once. Repeat this process until the steaks have reached an internal temperature of 125 degrees Farenheit.
8

Once the steaks have reached temp, move to a cutting board and let rest 15 minutes.
9

Slice steaks and serve with a spoonful of the herb butter on top.