If you’re searching for a dish that combines bold flavors with an elegant presentation, you’re going to love this Irresistible Pan-Roasted Ribeye with Parsley Butter Recipe. This recipe takes the classic ribeye steak to the next level by perfectly searing the meat to develop a rich crust before roasting it to tender perfection. The crowning glory is the luscious parsley butter that melts into every juicy slice, delivering a fresh, buttery burst of flavor. It’s straightforward enough for a weeknight treat but impressive enough to serve when friends drop by or on a special occasion. Get ready to elevate your steak game with this deliciously satisfying recipe that warms the soul with every bite.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Each ingredient plays a vital role in creating that perfect harmony of flavor, texture, and aroma. From the rich marbling of the ribeye to the fresh zing of parsley, here’s everything that goes into making this dish unforgettable.
- 1 piece Ribeye Steak: Choose a well-marbled cut to ensure maximum juiciness and tenderness.
- 1 teaspoon Kosher Salt: Enhances the natural beef flavors and helps form a savory crust.
- 1 teaspoon Freshly Cracked Black Pepper: Adds a subtle heat and depth that balances the steak’s richness.
- 1 tablespoon Cooking Oil: Use a high smoke point oil like canola or grapeseed for a perfect sear without burning.
- 2 pieces Shallots: Caramelize for a touch of sweetness that complements the savory steak; onions can be used if you prefer.
- 2 cloves Garlic: Minced garlic brings aromatic warmth to infuse the butter and steak salsa.
- 1 teaspoon Herbs (optional): Fresh thyme or rosemary are excellent choices to add fragrant notes to the dish.
- 4 tablespoons Butter: Unsalted butter offers creamy richness and lets you control the seasoning precisely.
- 2 tablespoons Fresh Parsley: Finely chopped for a fresh burst of color and vibrant flavor in the parsley butter.
How to Make Irresistible Pan-Roasted Ribeye with Parsley Butter Recipe
Step 1: Prep the Steak and Butter
Start by allowing your ribeye steak to come to room temperature for about 30 to 45 minutes. This step helps the steak cook evenly and develop a perfect crust. While you wait, blend the softened butter with the finely chopped fresh parsley in a small bowl until smooth. This parsley butter will be your game-changer, adding freshness and a silky finish.
Step 2: Season and Preheat
Preheat your oven to 375°F (190°C) and pat the ribeye dry using paper towels — moisture is the enemy of a good sear. Season the steak generously with kosher salt and freshly cracked black pepper on both sides. This seasoning will enhance that incredible beef flavor and create the crust you’re craving.
Step 3: Sear the Ribeye
Heat a heavy skillet over medium-high heat until hot, then add your high smoke point oil like canola or grapeseed. Place the ribeye in the skillet and sear for 4 to 5 minutes without moving it — this builds that irresistible crust. Flip the steak over, then add the shallots, minced garlic, and your herbs (if using) to the skillet. These aromatics will infuse the butter and steak while roasting in the oven.
Step 4: Roast to Perfection
Transfer the entire skillet to your preheated oven and roast the ribeye for another 3 to 4 minutes. This step gently brings the steak to your desired doneness, locking in the juiciness while allowing the flavors of shallots and garlic to mingle beautifully.
Step 5: Rest and Serve
Remove the skillet from the oven and transfer the steak to a cutting board. Tent it loosely with foil and let it rest for 10 minutes — this crucial step lets the juices redistribute, ensuring every bite is tender and juicy. Once rested, slice the ribeye against the grain and top with generous dollops of that heavenly parsley butter and the caramelized shallots from the pan. Your Irresistible Pan-Roasted Ribeye with Parsley Butter Recipe is ready to enjoy!
How to Serve Irresistible Pan-Roasted Ribeye with Parsley Butter Recipe
Garnishes
Adding the right garnishes can elevate this steak from fantastic to show-stopping. Fresh sprigs of parsley on top add vibrancy and color contrast, while a light sprinkle of flaky sea salt right before serving enhances both texture and flavor. Those caramelized shallots scattered around the plate offer sweetness that melts beautifully into the richness of the ribeye.
Side Dishes
This ribeye pairs wonderfully with classic and comforting sides. Think creamy mashed potatoes, a crisp arugula salad with lemon vinaigrette, or roasted asparagus for a touch of earthiness. You could also try a buttery mushroom sauté to echo the savory notes of the steak and butter, completing your meal with balanced flavors and textures.
Creative Ways to Present
Presentation can make all the difference when sharing this dish with guests. Serve slices of the ribeye fanned out on a warm platter with parsley butter melting slowly on top. Accompany it with small ramekins of extra herb butter or whole roasted garlic cloves. For a rustic vibe, plate it alongside a wooden board with grilled bread to soak up those irresistible pan juices.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, wrap the sliced ribeye tightly in plastic wrap or place it in an airtight container and refrigerate. Properly stored, it will keep well for up to 3 days without losing too much moisture or flavor.
Freezing
While freezing steak isn’t always ideal, this recipe’s rich butter and herbs help preserve flavor remarkably well. Slice the steak before freezing and separate pieces with parchment paper to avoid clumping. Store in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To preserve the tender deliciousness, reheat gently in a low oven (around 275°F or 135°C) until warmed through, or pan-sear briefly with a little oil on medium heat. Avoid microwaving as it may toughen the meat. Finish with a small pat of parsley butter to refresh the flavors.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! Though ribeye shines with its marbling and tenderness, you could use a New York strip or sirloin if you prefer. Just adjust cooking times accordingly, since leaner cuts cook faster and may need careful attention to avoid drying out.
Is it necessary to use fresh parsley in the butter?
Fresh parsley gives the butter a bright, herbal note that’s hard to replicate with dried herbs. While dried parsley can be used in a pinch, fresh is highly recommended for flavor and that beautiful green color.
How do I know when my ribeye is perfectly cooked?
Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Remember the steak will continue to cook slightly during resting, so it’s fine to take it out a few degrees earlier.
Can I prepare the parsley butter ahead of time?
Yes! You can make the parsley butter a day ahead and store it covered in the fridge. Bring it back to room temperature before serving to ensure it melts beautifully over the hot steak.
What type of skillet is best for searing?
A heavy-bottomed skillet like cast iron is ideal for even heat distribution and creating that coveted crust. If you don’t have cast iron, a stainless steel pan works well, too.
Final Thoughts
There’s something truly special about the Irresistible Pan-Roasted Ribeye with Parsley Butter Recipe that makes every meal feel like a celebration. Whether you’re cooking for yourself or sharing with loved ones, this dish delivers on flavor, texture, and pure satisfaction. Don’t hesitate to try it out and discover why it’s become a personal favorite — your taste buds will thank you!
Print
Irresistible Pan-Roasted Ribeye with Parsley Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This irresistible pan-roasted ribeye steak features a perfectly seared crust, tender interior, and a luscious parsley butter topping that elevates the flavors with aromatic shallots, garlic, and fresh herbs. Ideal for a special dinner, this easy-to-follow recipe brings restaurant-quality results to your home kitchen.
Ingredients
Steak and Seasoning
- 1 piece Ribeye Steak (select a well-marbled cut for maximum flavor and tenderness)
- 1 teaspoon Kosher Salt (enhances natural flavors)
- 1 teaspoon Freshly Cracked Black Pepper (adds heat and depth)
- 1 tablespoon Cooking Oil (use a high smoke point oil like canola or grapeseed)
Flavor Enhancers
- 2 pieces Shallots (caramelize for sweetness; onions can be a substitute)
- 2 cloves Garlic (minced for aromatic warmth)
- 1 teaspoon Herbs (optional, fresh thyme or rosemary to enhance flavor)
Parsley Butter
- 4 tablespoons Butter (use unsalted for better salt control, softened)
- 2 tablespoons Fresh Parsley (chopped finely for distribution)
Instructions
- Bring steak to room temperature: Allow your ribeye steak to sit out for 30-45 minutes before cooking to ensure even cooking and a tender texture.
- Prepare parsley butter: In a small bowl, blend the softened butter with finely chopped fresh parsley until well combined; set aside.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for oven roasting after searing the steak.
- Season steak: Pat the ribeye dry with paper towels and season generously on both sides with kosher salt and freshly cracked black pepper to enhance the natural flavors.
- Heat skillet and sear: Place a skillet over medium-high heat, add the cooking oil, and once hot, sear the ribeye for 4-5 minutes on one side to form a rich brown crust.
- Flip and add aromatics: Turn the steak over and add the shallots, minced garlic, and optional fresh herbs (thyme or rosemary) to the skillet to infuse flavor during roasting.
- Oven roast: Transfer the skillet to the preheated oven and roast the steak for an additional 3-4 minutes, allowing it to reach your desired doneness.
- Rest the steak: Remove the skillet from the oven, transfer the ribeye to a cutting board, tent loosely with foil, and let it rest for 10 minutes to allow juices to redistribute.
- Slice and serve: Cut the steak against the grain into slices and serve topped with the prepared parsley butter and sautéed shallots for an irresistible finish.
Notes
- Allowing the steak to come to room temperature prevents uneven cooking.
- Using a high smoke point oil ensures a good sear without burning.
- Resting the steak is crucial to retain juicy, tender meat.
- If fresh herbs are unavailable, dried herbs can be substituted, but reduce the quantity by half.
- Butter should be softened at room temperature for easy mixing with parsley.
- Adjust oven roasting time depending on steak thickness and preferred doneness.
