Ribeye Steak with Rosemary Garlic Butter

Restaurant-Quality Steak at Home

This recipe combines the best of Texas steakhouse tradition with aromatic rosemary butter. A perfectly seared ribeye topped with melting herb butter is pure indulgence.

Ingredients

For the Steak:

• 2 ribeye steaks (1.5 inches thick)
• Coarse salt
• Fresh cracked black pepper
• 2 tablespoons high-heat oil (avocado or vegetable)

For the Rosemary Garlic Butter:

• 1/2 cup (1 stick) unsalted butter, softened
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Make compound butter: Mix softened butter with garlic, rosemary, lemon zest, salt, and pepper. Roll into a log using plastic wrap and refrigerate until firm.
2. Prep steaks: Remove steaks from fridge 45 minutes before cooking. Pat dry and season generously with salt and pepper.
3. Sear: Heat a cast iron skillet over high heat until smoking. Add oil, then steaks. Sear 4 minutes per side for medium-rare.
4. Baste: In the last minute, add a tablespoon of butter to the pan and baste the steaks.
5. Rest: Transfer to a cutting board and rest for 5 minutes.
6. Serve: Top each steak with a generous slice of rosemary garlic butter.

Temperature Guide

• Rare: 120°F
• Medium-Rare: 130°F
• Medium: 140°F
• Medium-Well: 150°F

For the best ribeyes in Laredo, visit Ruiz Custom Meats. We can cut them to your preferred thickness!