Sizzling Ruth’s Chris Ribeye with Garlic Herb Butter

Instructions:

1. Remove the steaks from the refrigerator 30 minutes before cooking. Pat dry and season generously with salt and black pepper on both sides.
2. Heat a cast-iron skillet over high heat until smoking hot. Add the olive oil.
3. Place the steaks in the skillet and sear for 3 to 4 minutes per side, until a deep brown crust forms.
4. Reduce the heat to medium and continue cooking, flipping once, until the steaks reach your desired doneness.
5. Transfer the steaks to a warm plate and let them rest for 5 minutes.
6. In a small bowl, mix the butter, garlic, parsley, thyme or rosemary, and salt until smooth.
7. Top each steak with a generous dollop of garlic herb butter just before serving.
8. For a sizzling steakhouse finish, serve the steak on a very hot plate or skillet with a small amount of melted butter underneath.

Variations

• Add roasted garlic to the butter for a deeper, sweeter flavor.
• Finish with flaky sea salt for extra texture.
• Use compound butter with blue cheese or shallots for a twist.
• Grill the steaks instead of pan-searing for a smoky profile.

Tips

• Use thick-cut ribeyes for the juiciest results.
• Do not overcrowd the pan; cook in batches if needed.
• Always rest the steak to keep the juices locked in.
• Let heat and seasoning do the work—no marinades needed.