Description
Delicious ribeye steak seared to perfection and tossed in a flavorful garlic butter sauce.
Ingredients
Scale
- 1½ pounds ribeye steak
- 1 tablespoon avocado oil (olive oil may be substituted)
- 1 teaspoon kosher salt (or more to taste)
- ½ teaspoon freshly ground black pepper (or more to taste)
- ½ cup unsalted butter (at room temperature)
- 4 to 5 cloves garlic (finely minced)
- ¼ cup fresh parsley (finely chopped, plus extra for garnishing)
- 2 teaspoons fresh chives (finely minced, or 1 teaspoon dried chives)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice (if you want extra lemon flavor add a bit of lemon zest too)
- 1 teaspoon paprika
- ½ to 1 teaspoon red pepper flakes
- ½ teaspoon salt (plus more to taste if desired)
- ½ teaspoon freshly ground black pepper (plus more to taste if desired)
Instructions
- If you’re making caramelized onions, plan on them taking 45-60 minutes so start about 45 minutes prior to when you’re starting the steak.
- Slice room temperature steak into large bite-sized pieces, place in a bowl, and pat dry with paper towels. Generously season with salt, pepper, and toss to coat evenly.
- Make sure steak has come to room temperature (allow 20-30 minutes) because you’ll get much better results and more even cooking with room temp meat than with fridge cold meat.
- To a large cast iron skillet, add the oil, heat over medium-high heat for about 30-60 seconds, add the steak in an even, flat layer, and sear for about 1-2 minutes per side.
- Do not crowd the meat; if you need to work in batches, do so.
- Remove the steak when it’s lightly browned on the outside but still pink in the center. It doesn’t have to be done at this point. Set aside on a plate or in a bowl.
- To the same skillet (do not wipe it out), reduce the heat to medium-low or low, add the butter, and heat to melt, swirling the skillet to encourage it to melt.
- Add the garlic, and heat for about 30-60 seconds; stir constantly.
- If you’re making Garlic Butter, add parsley, salt, and pepper to taste. If you’re making Cowboy Butter, add all remaining ingredients, stir to combine, taste, and adjust flavors as necessary.
- Return the steak bites to the skillet, and toss and flip in the butter sauce for about 1 minute, or until cooked as desired.
- If you made caramelized onions, add them now too, and toss to combine.
- Serve immediately, optionally garnished with fresh parsley or other herbs, ensuring to spoon extra butter sauce over the meat.
Notes
- Steak Temperature Guidelines: 110-115F for rare, 120-125F for medium rare, 130-135F for medium, 140-145F for medium well, or 150-155F for well done.
- I aim for ~125F because the temperature will continue to increase even after the meat is taken out of the skillet.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg