Ruth’s Chris Sizzling Ribeye with Herb Garlic Butter

Instructions:

1. Remove the ribeye steaks from the refrigerator 30 minutes before cooking and pat them very dry.
2. Season both sides of the steaks generously with salt and freshly cracked black pepper.
3. Heat a cast-iron skillet over high heat until smoking hot. Add the oil.
4. Place the ribeyes in the skillet and sear for 3–4 minutes per side until a deep, dark crust forms.
5. Lower the heat slightly and continue cooking until the desired doneness is reached (about 130°F for medium-rare).
6. While the steaks cook, mix all herb garlic butter ingredients in a small bowl until smooth.
7. Remove the steaks from the skillet and immediately top each with a generous scoop of herb garlic butter.
8. For true Ruth’s Chris style, return the steaks to the hot skillet for about 30 seconds so the butter sizzles dramatically.
9. Let the steaks rest for 5 minutes, spooning the melted butter over the top before serving.

Variations

• Add lemon zest to the butter for a brighter finish.
• Use blue cheese butter instead of herb butter for a steakhouse twist.
• Finish with cracked peppercorns or flaky sea salt for extra texture.
• Swap thyme for rosemary depending on your preference.

Tips

• Use a cast-iron skillet for the best crust and heat retention.
• Do not move the steak while searing—this is how the crust forms.
• Always rest the steak to keep juices locked in.
• Warm your plates in the oven before serving to recreate the iconic Ruth’s Chris sizzling presentation.