Pan-Roasted Ribeye Parsley Butter (Printer-Friendly)
Tender pan-roasted ribeye enhanced by fresh parsley butter and savory aromatics.
# The Ingredients You'll Need:
→ For the Steak
01 -
1 ribeye steak, well-marbled
02 -
1 teaspoon kosher salt
03 -
1 teaspoon freshly cracked black pepper
04 -
1 tablespoon cooking oil (canola or grapeseed)
→ For the Aromatics
05 -
2 shallots
06 -
2 cloves garlic, minced
07 -
1 teaspoon fresh thyme or rosemary (optional)
→ For the Parsley Butter
08 -
4 tablespoons unsalted butter, softened
09 -
2 tablespoons fresh parsley, finely chopped
# Step-by-Step Instructions:
01 -
Combine softened unsalted butter with finely chopped fresh parsley in a small bowl until well mixed.
02 -
Allow the ribeye steak to sit at room temperature for 30 to 45 minutes to ensure even cooking.
03 -
Preheat the oven to 375°F (190°C).
04 -
Pat the ribeye dry and season generously on both sides with kosher salt and freshly cracked black pepper.
05 -
Heat a 12-inch cast-iron skillet over medium-high heat and add cooking oil. Sear the ribeye for 4 to 5 minutes until a golden-brown crust forms.
06 -
Flip the steak, then add shallots, minced garlic, and optional fresh herbs to the skillet.
07 -
Transfer the skillet to the preheated oven and roast the ribeye for 3 to 4 minutes for medium-rare doneness.
08 -
Remove the skillet from the oven. Transfer the steak to a cutting board, tent loosely with foil, and let rest for 10 minutes to retain juices.
09 -
Slice the ribeye against the grain and serve topped with the parsley butter and cooked shallots.
# Extra Tips:
01 -
Allowing the steak to reach room temperature ensures even cooking. Sear to develop a perfect crust and let it rest for maximum juiciness.