This recipe pairs the reverse-sear ribeye with herb compound butter — make the butter the day before, sear the steak, and drop a cold disc on top right as it rests. The butter melts into a glossy pool. Together this is the complete steak dinner.
BeefSteakDate nightSpecial occasion
70m
Prep
55m
Cook
2
Servings
Medium
Level
RRibeye with Compound Butter
2 piece bone-in ribeye steaks 1½-inch thick, room temperature
1 teaspoon kosher salt
0.5 teaspoon freshly ground black pepper
1 tablespoon beef tallow
4 tablespoon unsalted butter softened
1 piece garlic cloves minced
1 tablespoon flat-leaf parsley chopped
0.5 teaspoon fresh thyme leaves
0.25 teaspoon lemon zest
Make butter (day before)
Season steak
Low oven
Sear
Top & rest
Ingredients
Batch
2bone-in ribeye steaks1½-inch thick, room temperature
1 teaspoonkosher salt
½ teaspoonfreshly ground black pepper
1 tablespoonbeef tallow
4 tablespoonunsalted buttersoftened
1garlic clovesminced
1 tablespoonflat-leaf parsleychopped
½ teaspoonfresh thyme leaves
¼ teaspoonlemon zest
Method
0 / 5 steps
✋
Make butter (day before)
Mix butter with garlic, parsley, thyme and lemon zest. Roll into a log in plastic wrap. Refrigerate overnight.
✋
Season steak
Pat steaks dry. Season all sides with salt and pepper. Rest on a rack uncovered in the fridge 30 min to overnight.
♨
Low oven
Preheat oven to 250°F (120°C). Roast on a wire rack until internal temp hits 120–125°F, about 40–50 minutes.
⏱
Sear
Heat cast iron to screaming hot. Add tallow. Sear 90 seconds per side without moving.
✋
Top & rest
Immediately place a slice of cold compound butter on each steak. Rest 5 minutes — the butter will melt into a glossy pool.
Rate this recipe
4.6
129 cooks rated this
Tips
The compound butter can be made up to 3 days ahead or frozen 3 months.
Taste the butter before rolling — it should be seasoned noticeably as it will be diluted by the steak juices.