This lemon herb butter pan fried ribeye is the perfect balance of spice to citrus to red meat ratio. Perfectly cooked and it doesn’t even require a grill.
There is seriously nothing more I love than a big juicy steak. I have always been a red meat lover but the older I get the more I love it. Of course this version is pretty much my dream come true steak. A little crispy on the outside, full of seasoning (kosher salt is a MUST) and just a touch of citrus herb butter. It’s beyond a party in your mouth. It’s like a rave in your mouth.
I feel like really we should start always saying the term “rave in your mouth” because it’s awesome and it’s a great descriptor for something that is more than just great.
Now the one thing I should say about this dish is that it might create a little smoke in your kitchen. No, you shouldn’t seeing rolling smoke coming out of you kitchen as if it were on fire BUT you will get a slight fog. So that means if the smoke alarm goes off just ignore it until it goes away. It will most definitely be worth it.
Oh and another thing about cooking steak. You gotta go with a nice marbled meat. Yes, that means fat. Listen, I know fat gets a bad rap but seriously it’s what gives your meat flavor. So that means that if you want meat with big flavor you need meat with fat.
That also means that if you think filet is the best cut of beef because it has no fat we cannot be friends.
Lemon Herb Butter Pan Fried Ribeye
This lemon herb butter pan fried ribeye is the perfect balance of spice to citrus to red meat ratio. Perfectly cooked and it doesn't even require a grill.
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
For lemon herb butter:
- 8 tablespoons unsalted butter, room temperature
- 1 lemon, zested
- 1 teaspoon thyme leaves
- 1 teaspoon minced rosemary
- Kosher salt and pepper, to taste
- 2 (1-1/2 inch thick) ribeye steaks
- 1 tablespoon kosher salt
- 1 tablespoon fresh cracked pepper
- 2 tablespoons butter
- 1 tablespoon vegetable oil
For lemon herb butter:
Mix all ingredients together, and set aside until ready to use.
Evenly coat your steaks with kosher salt and black pepper, set aside.
In a large heavy duty skillet set over medium high heat add butter and vegetable oil. When the butter is melted and the mixture is hot add the 2 steaks to the pan. You should hear a very nice sizzling noise.
Cook for about 4 minutes, flip and cook for another 4-5 minutes until medium rare. The cook time can depend on how rare or well done you like your meat.
Let it rest for at least 5 minutes, top with a pat of herb lemon butter and devour.