A perfectly cooked ribeye is the ultimate steakhouse indulgence, and this Ruth’s Chris–style version brings that iconic experience right into your kitchen. With a deep, flavorful sear and a rich finish of garlic herb butter, this steak is all about simplicity done right.
The key to achieving that signature crust is high heat and patience. A well-seasoned ribeye, seared in a smoking-hot cast-iron skillet, develops a beautifully caramelized exterior while staying juicy and tender inside.
The garlic herb butter melts slowly over the rested steak, infusing it with fresh herbs, gentle garlic, and luxurious richness. This final touch enhances the beef without overpowering its natural flavor.
Served sizzling hot, just like at the steakhouse, this ribeye is perfect for special dinners, celebrations, or anytime you want a truly memorable meal. Pair it with classic sides and let the steak take center stage.
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Servings: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 2 ribeye steaks, 1½ to 2 inches thick (about 16 oz each)
- Salt, generously to taste
- Freshly cracked black pepper
- 2 tablespoons olive oil
Garlic Herb Butter
- ½ cup unsalted butter, softened
- 2 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon fresh thyme or rosemary, finely chopped
- ½ teaspoon salt
Optional Steakhouse Finish
- Extra melted butter
- Very hot cast-iron skillet or oven-safe plate
Instructions:
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