Name: Pan Seared Ribeye With Italian Herb Butter and Garlic
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 4 x 8oz well aged ribeye steaks; 200ml olive oil; 8 cloves garlic - smashed and chopped; 4 sprigs rosemary; 1 small bunch parsley; 4 sprigs fresh thyme; Sea salt and freshly ground black pepper; 150g unsalted butter - at room temperature

Ribeye steak with herb and garlic butter — pan seared ribeye steaks with herb and garlic butter

I prefer to cook my steaks outside over a blazing hot fire. That was the plan the other night but when the time came, I couldn't be bothered to light up the barbecue.

So I resorted to this pan seared version which was still awesome!

How to get this recipe right...

When pan searing steaks, it is essential that you get you pan as hot as you can. If you don't, your steaks won't char on the outside.

That is my opinion would be a waste of a good steak.

I usually heat the pan over a high flame for about ten minutes before cooking my steaks. Do not add oil to the pan! There is oil in the marinade which is all you need. By cooking in a hot dry pan, you will get a much better char.

For rare, cook your steaks until they have an inside temperature of 50c. For medium rare shoot for about 56c.

I like to serve fillets rare but ribeye tends to be better when cooked to medium. At least in my opionion.

Working ahead.

The marinade can be made and the steaks can marinate for one or two days before cooking.

You can also prepare the herb butter a few days in advance.

Making Italian steak — Herbs and garlic ready for grinding.

Making Herb butter steak — Mix half the herb and garlic mixture into the butter.

Making Italian steaks — Marinate the steaks in olive oil and the remaining herb and garlic mixture.

Seared Ribeye Steak — Cooked to medium rare just like I like them!

Italian steak — Love that garlic and herb butter!

100ml olive oil (only 2 steaks)

150g butter

8 cloves garlic

4 sprigs thyme, rosemary (half for butter)

1 small bunch of Parsley (half for butter)

salt and pepper

If you like this recipe, you might also like to try these...

Twice baked potatoes
Pan seared sea bass with chorizo
Italian style green beans
Lancashire hot pot
Delicious fish tacos

Recipe

Pan Seared Ribeye With Italian Herb Butter and Garlic

Yield: 4

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Ingredients

4 x 8oz well aged ribeye steaks
200ml olive oil
8 cloves garlic - smashed and chopped
4 sprigs rosemary
1 small bunch parsley
4 sprigs fresh thyme
Sea salt and freshly ground black pepper
150g unsalted butter - at room temperature

Instructions

Place the herbs and two cloves of garlic in a spice grinder or pestle and mortar and grind to a paste. You may need to add a little olive oil to do this. You can also finely chop them with a knife.
Pour the olive oil in a large bowl and add the the rest of the chopped garlic and half the herb mixture
Coat each steak with this marinade and allow to marinate for one to eight hours in the fridge. The longer the better.
Meanwhile, make your garlic herb butter.
Mix the butter with the remaining herbs and chopped garlic and then role into a cylinder shape in plastic wrap as shown. Place in the fridge to harden.
About an hour before cooking, bring your steaks out of the fridge and allow them to come to room temperature.
Heat your pan until very hot. Do not add any oil to the pan.
Sear your marinated steaks in the hot pan until blackened on one side. Flip over and continue to cook until they are cooked to your preferred doneness. Ribeye steaks are best cooked to medium rare.
Season with salt and pepper to taste and let sit for about five minutes before serving.
Top each steak with one or two slices of the herb and garlic butter.