Perfect Cast Iron Ribeye with Garlic and Herb Compound Butter

Paired with a classic caesar salad, steakhouse wedge salad or buttery mashed potatoes, this is the perfect steakhouse dinner on quite literally any weeknight.


Dry off the steak: Using a paper towel, dry off both sides of the steak. You want to get rid of any extra moisture off of the steak, so you get a nice sear on the outside.

Prepare the garlic compound butter: In a mixing bowl, mix together the ingredients for the compound butter. Put the butter in the fridge while preparing the steak.

Season the steak liberally: Season both sides of the steak liberally with sea salt and coarse ground black pepper.

Rest and slice the steak: Once your steak is done to your desired done-ness, rest the steak on a plate or cutting board, tented with foil. Let the steak rest for 7-10 minutes, to allow the juices to settle.