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Garlic Butter Ribeye Steak topped with Herb Compound Butter for enhanced flavor.

Garlic Butter Ribeye Steak with Herb Compound Butter

A rich and simple ribeye steak recipe elevated with homemade garlic butter and herb compound butter, making it fit for a steakhouse dinner at home.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Ribeye steaks, 1 to 1.5 inches thick 1 per person, or one big one to share
  • to taste Kosher salt
  • to taste Black pepper
  • 1 tablespoon Neutral oil with a higher smoke point (avocado, canola, or grapeseed)
  • 4 tablespoons Unsalted butter For both garlic butter and compound butter
  • 1 clove Fresh garlic, minced or grated
  • to taste tablespoons Fresh herbs (like parsley, chives, and thyme) Mix and match
  • optional Lemon zest, a tiny squeeze of lemon, or a pinch of chili flakes
Herb Compound Butter
  • 4 tablespoons Softened unsalted butter
  • 1 tablespoon Chopped parsley
  • 1 teaspoon Chopped chives
  • 1 teaspoon Thyme leaves
  • 1 clove Small garlic clove, grated (optional) If you already have garlic butter in the pan
  • a pinch Salt and black pepper
  • optional Lemon zest For brightness

Method
 

Making Garlic Butter
  1. Warm the butter gently by adding 2 to 3 tablespoons to the pan on medium low heat until melted.
  2. Stir in 1 to 2 teaspoons minced garlic and cook for about 20 to 40 seconds, until fragrant.
  3. Turn off the heat to prevent garlic from burning.
Cooking the Steak
  1. Pat the ribeye dry with paper towels and season generously with salt and pepper.
  2. Heat a skillet on medium-high until very hot, add a small splash of oil, then place the steak in.
  3. Sear for 3 to 4 minutes on the first side without moving, then flip and sear another 2 to 4 minutes depending on thickness.
  4. Lower the heat to medium, add the garlic butter and spoon it over the top of the steak for 30 to 60 seconds.
  5. Move the steak to a plate and let it rest for 5 to 10 minutes, adding the herb compound butter on top to melt slowly.
Making Compound Butter
  1. Mix together softened unsalted butter, chopped parsley, chopped chives, thyme leaves, and a grated garlic clove in a bowl.
  2. Add a pinch of salt and black pepper, and mix well.
  3. Scoop the mixture onto plastic wrap or parchment paper, roll into a log, and chill until firm.

Notes

Let the steak rest for 5 to 10 minutes after cooking for the best texture and flavor.