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Perfect Thick-Cut Ribeye Steak Recipe with Easy Rosemary Herb Butter

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A quick and easy recipe for a thick-cut ribeye steak seared to perfection and topped with a fragrant rosemary herb butter, perfect for special occasions or casual dinners.

Ingredients

Scale
  • 1 thick-cut ribeye steak (about 1.5 to 2 inches thick, 16–20 oz / 450–570 g)
  • Salt (preferably kosher or sea salt) – for seasoning
  • Freshly ground black pepper – to taste
  • 2 tablespoons neutral oil with a high smoke point (like canola or grapeseed oil) – for searing
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon lemon zest (optional)
  • Pinch of salt and black pepper (for herb butter)

Instructions

  1. Bring the steak to room temperature by taking it out of the fridge about 30-45 minutes before cooking. Pat dry with paper towels.
  2. Season both sides of the steak generously with salt and freshly ground black pepper.
  3. In a small bowl, combine softened butter, finely chopped rosemary, minced garlic, lemon zest (if using), and a pinch of salt and pepper. Mix well and set aside.
  4. Preheat a heavy-bottomed cast iron skillet or stainless steel pan over medium-high to high heat until very hot, about 5 minutes.
  5. Add 2 tablespoons of neutral oil to the skillet and swirl to coat. Immediately place the steak in the pan and sear undisturbed for 4-5 minutes until a deep brown crust forms.
  6. Flip the steak using tongs and sear the other side for another 4-5 minutes. For medium-rare, cook until internal temperature reaches about 130°F (54°C); for medium, cook until 140°F (60°C).
  7. Reduce heat to medium-low. Add half of the rosemary herb butter on top of the steak and baste repeatedly with a spoon for 1-2 minutes.
  8. Remove the steak from the skillet and place on a cutting board. Tent loosely with aluminum foil and let rest for 5-10 minutes.
  9. Slice the steak against the grain and serve with the remaining rosemary herb butter on top.

Notes

Use a meat thermometer to avoid overcooking. Rest the steak for 5-10 minutes to allow juices to redistribute. For a dairy-free version, substitute butter with plant-based spread or olive oil blend. Fresh rosemary is preferred over dried for best flavor. Avoid using a fork to flip the steak to retain juices.

Nutrition

Keywords: ribeye steak, thick-cut steak, rosemary herb butter, seared steak, easy steak recipe, cast iron steak, medium-rare steak

Find it online: https://twinkletaste.com/perfect-thick-cut-ribeye-steak-recipe-with-easy-rosemary-herb-butter/