Pan-Seared Ribeye Steak with Garlic Herb Butter
Why this recipe works
- Deep seared crust: Drying the steak well and leaving it undisturbed in a very hot pan helps the surface brown properly before turning.
- Rich but fresh finish: Garlic butter adds savoury depth, while lemon zest, lemon juice and fresh herbs cut through the richness of the ribeye.
- Fast steakhouse-style cooking: A thick ribeye cooks quickly in a cast-iron pan, with a short rest to keep the juices in the meat.
Get the most out of this recipe
Texture tips
- For a better crust: Pat the steak very dry before seasoning, then let the first side sear without moving it until it releases easily.
- Keep the centre juicy: Rest the steak for 5 minutes before serving so the juices settle rather than running out as soon as it is cut.
- Avoid overshooting the doneness: Remove the steak just before it reaches your preferred doneness, as the heat continues to carry through during resting.
Ingredient notes
- Choose a well-marbled ribeye: Ribeye works especially well here because its internal fat keeps the steak tender and helps it stay flavourful during hard searing.
- Keep the butter spreadable: Softened butter mixes more evenly with the garlic, herbs and lemon zest, and melts quickly over the hot steak.
- Use lemon to balance richness: A small squeeze of lemon at the end sharpens the butter and keeps the finished steak from feeling too heavy.
Common mistakes
- Starting with a cool pan: The pan needs to be very hot before the steak goes in; otherwise the meat can steam before it browns.
- Adding the butter too early: Use the garlic herb butter as a finishing butter rather than frying it from the start, so the herbs stay fresh and the garlic does not scorch.
- Skipping the rest: Cutting straight away makes the steak lose more juices on the plate; a short rest gives a better eating texture.
Make-ahead tips
- Make the butter ahead: The garlic herb butter can be mixed in advance and kept chilled, then brought back to a spreadable texture before serving.
- Reheat gently: Warm leftover steak slowly in a covered frying pan over low heat until piping hot, then finish with fresh herb butter.
- Best served straight away: The crust and juicy centre are at their best immediately after searing and resting.
Equipment you'll need
Ingredients
Instructions
- In a small bowl, mash together the butter with the garlic. Finely chop the parsley and chives, then stir them in with the lemon zest and black pepper. Set aside at room temperature so it stays spreadable.
- Pat the steaks dry, then season all over with the fine sea salt and a little of the black pepper. Heat a cast-iron frying pan over medium-high heat until very hot, then add the olive oil and swirl to coat.
- Lay in the steaks and sear without moving for 2 to 3 minutes until a deep brown crust forms. Turn and sear the other side for 2 to 3 minutes, then sear the fat edge for about 30 seconds. For medium-rare, cook until the centre feels springy and the juices just begin to bead on top.
- Transfer the steaks to a warm plate and rest for 5 minutes. Squeeze a little lemon juice over the steaks, then top each with a generous spoonful of the garlic herb butter so it melts. Serve straight away.
Recipe notes
Tips
- For the best crust, make sure the steaks are very dry before they hit the pan and do not move them until they release easily.
- If you have a thermometer, aim for 52°C (125°F) for medium-rare after resting, or 57°C (135°F) for medium.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the steak to at least medium and ensure it is piping hot throughout.
Substitutions
- Replace Fresh chives with the same amount of Fresh parsley for a simpler herb butter.
- Replace Lemon with 1 tbsp apple-cider-vinegar stirred into the butter for a sharper tang.
Storage
- Refrigerate up to 2 days
- Cool the steak quickly, then refrigerate in a sealed container. Reheat gently in a frying pan over low heat with a lid until piping hot, or slice and warm briefly to avoid overcooking; add fresh herb butter at the end.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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