Ingredients
Equipment
Method
Prepare the Steak
- Pat the ribeye dry and season with salt and pepper. Heat oil in a cast iron skillet over high heat until smoking. Sear the steak for 3-4 minutes per side until a dark brown crust forms and the center is a juicy pink.
- Remove the steak from the pan and let it rest on a wooden board for 8-10 minutes before slicing into thick pieces.
Prepare the Cowboy Butter
- In a small saucepan over low heat, melt the salted butter until it is golden-yellow and translucent. Do not let it boil.
- Remove from heat and stir in the minced garlic, chopped parsley, red pepper flakes, and lemon zest. The ingredients should be clearly visible and suspended in the liquid.
- Pour the melted butter into a white ceramic ramekin and serve immediately alongside the steak slices on the wooden board.
Notes
Ensure the butter does not boil to keep the herbs bright green.
Let the steak rest properly to maintain the juicy pink center.
Let the steak rest properly to maintain the juicy pink center.
