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.
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