Ribeye with Compound Butter

Name: Ribeye with Compound Butter
Prep time: 1 h 10 min
Cook time: 55 min
Total time: 2 h 5 min
Yield: 2 portions
Cuisine: American
Ingredients: 2 piece bone-in ribeye steaks 1.5 inches thick; 1 teaspoon kosher salt; 1 teaspoon coarsely ground black pepper; 1 tablespoon beef tallow or neutral oil; 8 tablespoon unsalted butter room temperature; 2 piece garlic cloves minced fine; 2 tablespoon flat-leaf parsley finely chopped; 1 teaspoon fresh thyme leaves; 0.5 piece lemon, zested; 0.5 teaspoon flaky sea salt

by Chef Nica 4.6 (129)

70 min
Prep: 2.1 hrs
Ready in: 2
Servings: Medium
Level

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.

Ingredients

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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.