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
Scale
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.
