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Perfect Dry-Aged Ribeye Steak Recipe with Easy Herb Compound Butter

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A straightforward and forgiving recipe for a tender, flavorful dry-aged ribeye steak topped with a creamy, garlicky herb compound butter. Perfect for impressing guests or enjoying a five-star steak night at home.

Ingredients

Scale
  • 16 ounces (1 pound) dry-aged ribeye steak, about 1.5 inches thick
  • 4 tablespoons (60g) unsalted butter, softened
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves, stripped from stems
  • 1 clove garlic, minced
  • Zest of half a lemon
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon (15ml) extra virgin olive oil
  • Optional: pinch of smoked paprika or chili flakes

Instructions

  1. Prepare the Herb Compound Butter: In a small bowl, combine softened unsalted butter, chopped parsley, thyme leaves, minced garlic, and lemon zest. Mix well until evenly combined. Season lightly with salt and pepper. Set aside or refrigerate to firm up while preparing the steak.
  2. Bring the Steak to Room Temperature: Remove the ribeye from the refrigerator and let it sit on the counter for 20-30 minutes. Pat dry with paper towels to remove excess moisture.
  3. Season the Steak: Generously season both sides with coarse sea salt and freshly ground black pepper. Add smoked paprika or chili flakes if desired.
  4. Preheat the Cast-Iron Skillet: Place skillet over medium-high heat and add olive oil. Heat until shimmering but not smoking, about 3-4 minutes.
  5. Sear the Steak: Place steak in hot skillet and sear undisturbed for 3-4 minutes until a deep golden-brown crust forms. Flip and sear the other side for another 3-4 minutes for medium-rare (internal temp ~130°F/54°C). Adjust time for thickness or preferred doneness.
  6. Add Herb Butter and Baste: Reduce heat to medium-low. Drop 1-2 tablespoons of herb compound butter on top of the steak. As it melts, tilt the pan and spoon melted butter over the steak repeatedly for 1-2 minutes.
  7. Rest the Steak: Transfer steak to a plate or cutting board and cover loosely with foil. Rest for 5-10 minutes to allow juices to redistribute.
  8. Serve: Slice against the grain and top each portion with remaining herb compound butter. Serve immediately.

Notes

Use a meat thermometer to check doneness for best results. Resting the steak is essential for juicy, tender meat. If you don’t have a cast-iron skillet, a heavy-bottomed stainless steel pan can be used but watch heat carefully. Butter can be made ahead and refrigerated. For dairy-free, substitute vegan butter. Adjust salt to taste for sodium control.

Nutrition

Keywords: dry-aged ribeye, ribeye steak, herb compound butter, steak recipe, cast iron skillet steak, easy steak recipe, garlic butter steak, steak dinner

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