Seared Ribeye with Garlic Herb Butter

Evermill-Seasoned Cast Iron Ribeye with Garlic Herb Butter

Servings: 2

Prep Time: 10 minutes
Cook Time: 10 minutes
Rest Time: 5 minutes

Ingredients

For the steak:

• 2 boneless ribeye steaks (1–1.5 inches thick)

• 1 tablespoon Evermill Steak Seasoning

• 1 tablespoon olive oil

• 1 tablespoon neutral oil (like avocado or grapeseed)

For the garlic herb butter:

• 4 tablespoons unsalted butter, softened

• 1 garlic clove, finely grated

• 1 tablespoon fresh parsley, finely chopped

• 1 teaspoon fresh thyme leaves (or ½ tsp dried)

• ½ teaspoon lemon zest

• Pinch of salt (optional, depending on butter and steak seasoning salt content)

Instructions

1. Prepare the garlic herb butter:
   In a small bowl, mix together softened butter, garlic, herbs, lemon zest, and salt. Shape into a small log using parchment or plastic wrap, then chill until firm (or keep soft if using immediately).

2. Season the steaks:
   Pat steaks dry with a paper towel. Drizzle with olive oil, then liberally coat both sides with Evermill Steak Seasoning. Let sit at room temperature for 30 minutes (or refrigerate uncovered up to 24 hours for a dry brine effect).

3. Sear the steaks:
   Heat a heavy cast iron skillet over high heat until just smoking. Add the neutral oil and carefully lay the steaks in the pan. Sear for 2–3 minutes per side, turning once, until a golden crust forms. For medium-rare, aim for an internal temp of ~130°F (54°C).

4. Optional butter baste:
   During the final minute of cooking, add a tablespoon of the garlic herb butter to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly to coat and enhance flavor.

5. Rest and serve:
   Remove steaks from pan and rest for 5 minutes. Top with a pat of garlic herb butter just before serving.