Pan Seared Ribeye with Compound Butter
FOR THE COMPOUND BUTTER
stick unsalted butter
chopped Italian parsley
FOR THE STEAK
bone-in ribeye steak
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.