Ribeye Steak with Compound Butter
INGREDIENTS
1 pound ribeye steak
Kosher salt or sea salt
Fresh ground black pepper
2 tablespoons of olive oil
HERBED COMPOUND BUTTER
1 stick of butter (room temperature)
1 tablespoon garlic cloves, minced
1 tablespoon shallots
1 tablespoon fresh lemon thyme or thyme, chopped
1 tablespoon fresh lemon zest
1 tablespoon parsley or chives, chopped
1 tablespoon crushed red pepper flakes
DIRECTIONS
Preheat your oven to 400°F.
Make the Herbed Compound Butter by mixing all the ingredients together in a small bowl. Make sure the butter is room temperature or softened, otherwise the compound butter won’t mix. Cover and refrigerate.
Prepare your steak with a little olive oil. Season generously with salt and black pepper, being sure to season both sides. Let the steaks sit at room temperature for 1 hour. This allows the salt to penetrate the meat.
Preheat your cast iron skillet over medium-high heat making sure the skillet is hot and starts to smoke before placing your steak in the pan. Add olive oil to the pan so it covers the skillet, then add your steak.
DO NOT touch the steak! Allow the steak to sear for about 4 to 6 minutes per side, depending on the thickness of your steak. Flip your steak and repeat on the other side. Once both sides are seared, add several spoonfuls of your herb compound butter on top of the steak. If you want to add fresh sprigs of any leftover herbs, do so at this time. You can also add a splash of leftover white wine at this stage.
Place your hot skillet in the oven to finish cooking the steak. If you are looking for a medium rare steak, let the steak cook another 8 to 9 minutes in the oven. If using a meat thermometer it should read 130°F. Remove the steak from the oven and baste with the melted butter and wine mixture. Cover the steak lightly with foil and let it rest for 5 minutes before serving.
If you have a 1-inch-thick steak, cooking time per side is about 4 minutes and then finish in the oven at 375°F for another five minutes. Steaks with 2 inch thickness should be seared for about 4 minutes per side and then finished in the oven for about 8 minutes. Timing depending on if you want it rare or medium rare.
