Ribeye steak with Herb Butter

Ribeye Steak

Herb butter


  • 2 sticks salted butter, room temperature
  • 1 tablespoon basil
  • 1 tablespoon parsley
  • 2 cloves garlic
  • Pinch of salt and pepper


  1. Place the butter and herbs in a food processor and blend until very smooth.
  2. Roll the butter into a piece of waxed or parchment paper so it resembles a log shape that is about 1” in diameter.
  3. Freeze the butter until ready to use. Note this will make more than needed but it is great served over vegetables or bread for later use.



2 pieces of Pomponio ribeye steak
Olive oil
Salt and pepper to taste

  1. Preheat the oven to 400 degrees.
  2. Rub the oil, salt, and pepper over the steak.
  3. Heat a large cast iron skillet over high heat and add the steak.
  4. When the steak is browned on one side turn it over and then place it in the oven for 6-8 minutes.
  5. Cook until the meat is the desired temperature. You can test for doneness by pressing with your hand or using a meat thermometer. Go to 128 for medium rare or 138 for medium. The meat will continue cooking out of the pan.
  6. Allow the meat to sit for 5-10 minutes after roasting.

Serve the meat sliced on a plate with a slice of herb butter over the top.