Ingredients For the Steaks
- 2 bone-in ribeyes about 1" to 1 ½" thick
- Salt to taste
- Freshly cracked black pepper to taste
Ingredients For the Garlic-Herb Butter
- ½ cup unsalted butter softened
- 2 tablespoons fresh parsley roughly chopped
- 2 tablespoons fresh herbs of choice chopped, see Notes
- 1-1½ teaspoons garlic roughly chopped
- 2 tablespoons shallot roughly chopped
- 1 tablespoons fresh lemon juice
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper to taste
Steps to Make It
- Liberally season steaks with salt and pepper on both sides. Place on wire rack over baking sheet and let stand at room temperature at least 30 minutes, but preferably a couple of hours. If letting stand more than one hour, keep in refrigerator, then let stand at room temperature 30 minutes before cooking.
- While ribeyes stand, make garlic-herb compound butter. Place all ingredients in food processor and process until smooth. Spoon onto plastic wrap and roll into a log shape. Chill until firm.
- Preheat oven to 250° Fahrenheit. Place baking sheet with steaks in oven and insert an internal meat thermometer with probe.
- For medium-rare steaks, cook until internal temperature reaches 120° Fahrenheit, approximately 35-40 minutes. Larger or thicker steaks will take longer to reach temperature.
- Remove from oven when internal temperature reaches 120° Fahrenheit. Preheat a cast-iron skillet over high heat for 5 minutes while steaks rest.
- Pat steaks dry and place in hot skillet. Cook 45 seconds, then flip. Place a pat of garlic-herb compound butter (approximately 1 tablespoon per steak) on top of ribeye. Cook another 45 seconds, then flip a couple of times until steaks are a rich brown color, approximately 20-40 seconds total. Press the sides of the ribeyes up against the sides of the cast-iron skillet briefly until no longer red or pink.
- Remove from skillet and serve with more garlic-herb compound butter.