Steakhouse Flavor at Home: Bone-In Rib Eye with Melted Herb Butter
Ingredients:
For the Steak:
- 1 USDA CHOICE bone-in ribeye steak
- 1 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
For the Herb Butter:
- 4 tbsp unsalted butter, softened
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 1 garlic clove, minced
- 1/2 tsp lemon zest
- Pinch of salt
For the Fries:
- 2 large russet potatoes, cut into fries
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 1/2 tsp paprika
For Serving:
- Fresh green lettuce
Preparation:
Prepare the Herb Butter:
In a small bowl, mix softened butter with parsley, thyme, rosemary, garlic, lemon zest, and salt. Refrigerate.
Cook the Fries:
Preheat oven to 425°F.
Toss potato fries with oil, salt, and paprika. Arrange on a baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crispy.
Cook the Steak:
Preheat a cast-iron skillet over high heat.
Pat the steak dry and rub with olive oil, salt, black pepper, and garlic powder. Sear for 3–4 minutes per side until a deep crust forms.
Reduce heat to medium and cook to desired doneness (125°F for medium-rare). Let rest for 10 minutes before slicing.
Prepare KLASS AGUAS FRESCAS
Serve:
Slice the ribeye, top with a swirl of herb butter. Add crispy fries and fresh green lettuce. Enjoy!