Pan Seared Ribeye w/ Garlic Herb Butter

Zach Walker General

Pan Seared Ribeye w/
Garlic Herb Butter

Makes 4 Servings
  • 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



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

Store in an airtight container

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

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

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.

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.

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.

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

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