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Pan seared ribeye topped with melting compound butter

Pan Seared Ribeye with Compound Butter

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 1


  • 1 stick unsalted butter room temperature
  • 2 teaspoons chopped Italian parsley
  • 2 teaspoons chopped chives
  • 1 glove garlic pressed
  • Salt optional

  • 1 12- ounce bone-in ribeye steak
  • 1 tablespoon olive oil
  • Salt
  • Fresh cracked pepper


  • Press the butter, garlic, chives, and parsley in a small bowl, using a spatula.
  • Add salt, if desired.
  • Press and stir until the herbs are evenly distributed in the butter.
  • Tear off a small length of plastic wrap and lay it on a flat surface.
  • Spoon the compound butter down the center of the plastic wrap, making a length of about 6 inches.
  • Fold one side of the plastic wrap snugly over the butter and seal the butter into a tube.
  • Wrap the other side of the plastic wrap around the tube.
  • Holding both ends between the fingers of each hand, spin the tube quickly. The ends should twist tightly, putting pressure on the tube to become more solid, eliminating air pockets.
  • Place the tube in the refrigerator to firm up the compound butter.
  • Lightly brush the ribeye with olive oil, then season with salt and cracked pepper on both sides.
  • Heat a cast iron skillet to medium high. When the pan is hot, lay the steak in the center.
  • Cook for about 5-6 minutes on each side for medium rare, depending on the thickness of the steak. Only flip the steak once.
  • Remove the steak from the pan and let it rest for about 5 minutes.
  • Place some slices of the now firm tube of compound butter on the steak and serve.


If making more than one steak, only sear one at a time so that the pan temperature stays consistent. If you have another cast iron skillet, you can always sear them at the same time in separate pans.