Description
Juicy and flavorful ribeye steaks seared to perfection and topped with a rich, garlicky Cowboy Butter sauce infused with smoked paprika, lemon, and fresh herbs.
Ingredients
Scale
Steak Ingredients
- 2 ribeye steaks (1-inch thick)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for searing)
Cowboy Butter Sauce
- 6 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives (optional)
Instructions
- Prepare the Steaks: Pat the ribeye steaks dry and season both sides generously with kosher salt and freshly ground black pepper. Allow the steaks to rest at room temperature for 20 to 30 minutes to ensure even cooking.
- Make the Cowboy Butter: In a small saucepan, melt the unsalted butter over low heat. Add minced garlic, lemon juice, Dijon mustard, smoked paprika, red pepper flakes, chopped fresh parsley, and chopped chives if using. Let the mixture simmer gently for 2 to 3 minutes, then remove from heat and set aside.
- Heat the Skillet: Place a cast iron skillet over medium-high heat and add the olive oil, heating until shimmering but not smoking.
- Sear the Steaks: Add the seasoned steaks to the hot skillet and sear for 3 to 4 minutes on each side for medium-rare, or cook longer according to your preferred doneness.
- Rest the Steaks: Transfer the steaks to a plate and let them rest for 5 minutes. This allows the juices to redistribute for a tender and juicy bite.
- Serve: Slice the rested steaks against the grain and generously spoon the warm Cowboy Butter sauce over the top. Serve immediately for best flavor.
Notes
- Letting the steaks rest before cooking helps them cook evenly throughout.
- The Cowboy Butter sauce can be made ahead and gently reheated before serving.
- Adjust red pepper flakes according to your heat preference.
- Use a cast iron skillet for best searing results.
- Cooking times may vary depending on steak thickness and stove heat.
