Description
A sizzling pan-seared cowboy butter steak with a garlic herb compound butter that adds richness and flavor.
Ingredients
Scale
- 4 bone-in ribeye steaks (about 340 g each)
- 2 tsp kosher salt (per steak)
- 1 tsp freshly ground black pepper (per steak)
- 115 g (8 tbsp) unsalted butter (for compound butter)
- 3 cloves garlic, minced
- 15 g (1/3 cup) fresh parsley, chopped
- Zest of 1 lemon (≈5 g)
- 1 tbsp (15 ml) lemon juice
- 1/2 tsp smoked paprika
- 1/2 tsp Worcestershire sauce
- 15 ml (1 tbsp) neutral oil for searing
- Optional: 1 tbsp (15 ml) clarified butter for basting
Instructions
- In a bowl, mix unsalted butter with minced garlic, chopped parsley, lemon zest, lemon juice, smoked paprika, and Worcestershire sauce until smooth. Shape into a log and chill for 10 minutes.
- Pat the steaks dry and season with kosher salt and black pepper on both sides. Let them sit at room temperature for 10 minutes.
- Preheat a cast-iron pan over high heat for 4-5 minutes. Add neutral oil and swirl until shimmering.
- Sear the steaks undisturbed for 2.5-3 minutes per side (or longer for thicker steaks) until a deep brown crust forms.
- Transfer steaks to a cutting board and let them rest for 5-7 minutes. Top each steak with slices of the compound butter before serving.
Notes
For best results, use an instant-read thermometer to check internal temperature. Salting ahead of time can enhance flavor and moisture retention.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 720
- Sugar: 0g
- Sodium: 520mg
- Fat: 55g
- Saturated Fat: 22g
- Unsaturated Fat: 33g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 58g
- Cholesterol: 200mg