This stunning plate features a juicy, perfectly medium-rare ribeye, sliced and fanned out just like at a high-end steakhouse. Itβs served with a rich, velvety garlic-herb compound butter that melts into every bite. Simple ingredients β elite results.
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For the Steak
1 ribeye steak (1β1.5 inches thick)
1 tbsp olive oil
Salt & cracked black pepper
1 tsp garlic powder (optional)
2 tbsp butter
2 garlic cloves, smashed
Fresh thyme or rosemary sprigs
For the Garlic Herb Butter
4 tbsp softened butter
1 clove garlic, very finely minced
1 tbsp chopped parsley
Β½ tsp lemon juice
Pinch of salt
Pinch of black pepper
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- Make the Herb Butter
Mix softened butter with garlic, parsley, lemon juice, salt, and pepper.
Chill in the fridge while cooking the steak.
- Prepare the Steak
Pat steak dry thoroughly β this is crucial for the sear.
Season generously with salt, pepper, and garlic powder.
Heat a cast-iron pan over high heat until extremely hot.
- Sear the Steak
Add olive oil, then immediately place steak into the pan.
Sear 2β3 minutes per side.
Add butter, garlic cloves, and herbs.
Tilt pan and spoon melted butter over the steak repeatedly.
Cook to desired doneness:
125Β°F (52Β°C) β medium-rare
135Β°F (57Β°C) β medium
- Rest & Slice
Let steak rest 5 minutes.
Slice against the grain into even, thick strips (like in your photo).
Serve with a spoonful of herb butter on the side or on top.
Prep Time: 10 min
Cooking Time: 10 min
Total Time: 20 min
Calories: ~780 kcal
Servings: 1
enjoy