Classic Steakhouse Ribeye
For the herb butter:
2 tb softened butter
1 clove garlic, finely minced
1/2 tsp parsley, chopped
1/4 tsp thyme, chopped
1/8 tsp crushed red pepper flakes
Mix the garlic, parsley, thyme and crushed red pepper flakes with the butter in a small dish and set aside.
For the steak:
18 oz bone-in ribeye, roughly 1 inch in thickness
2 tsp olive oil plus 1 tb for the pan
1 tsp chopped thyme
1 tsp chopped parsley
1 tsp cracked black pepper
1 tsp kosher salt
For the cooking butter:
4 tb of butter, cut into 4 pads
8 sage leaves
5 sprigs thyme
1 sprig rosemary
Heat a cast iron skillet over medium-high heat. Drizzle the steak with 2 tsp of olive oil and coat both sides and the edges with the salt, pepper and herbs. Once the skillet is hot, add the remaining olive oil to it. Sear the steak on one side for 2 minutes. Lift the steak up with a pair of tongues and rest the edges of the steak on the hot pan for 15-20 seconds to sear and caramelize some of the fat.
Lay the steak back down into the pan on its uncooked side. Add the pads of butter to the hot pan. Place the herbs into the rapidly-melting butter. With a spoon, continually ladle the melted butter onto the steak. Cook this way for 2 minutes (for medium rare).
Remove the steak from the pan and place on a plate. While the steak is still hot, add at least half of the herb butter to the top of the steak. Tent the steak with foil and allow the meat to rest for 3-4 minutes.
Feel free to add a little more butter to the top of the steak prior to serving and enjoy while warm!