There is nothing quite like a perfectly cooked ribeye steak, especially when prepared in true steakhouse style. With its generous marbling and rich flavor, the ribeye is the ultimate cut for achieving that buttery, melt-in-your-mouth experience that Ruth’s Chris is famous for.
The secret lies in simplicity and technique. A heavy cast-iron skillet, high heat, and generous seasoning create that deep, caramelized crust. Finishing the steak with butter, garlic, and fresh thyme elevates the flavor, creating a luxurious, sizzling finish.
Basting continuously with foaming butter ensures a juicy interior while building layers of savory richness on the outside. The result is a beautifully browned crust that gives way to a tender, rosy center.
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Serve this steak on a warm plate with a final spoonful of sizzling butter for that iconic steakhouse presentation right at home.
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients :
- 2 ribeye steaks (1 to 1½ inches thick, well-marbled)
- Kosher salt, generous amount
- Freshly ground black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme (optional)
- Fresh parsley, for garnish (optional)
Instructions:
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