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Bring the ribeye steak to room temperature. This usually takes about 30-60 minutes depending on the thickness of the steak.

Pat the steak thoroughly dry with paper towels. This is crucial for a good sear.

Drizzle 1 tablespoon of olive oil over the steak and rub it evenly over both sides.

Generously season both sides of the steak with your favorite steak rub, rubbing it in well to ensure even coverage.

Heat a cast iron skillet over medium-high heat for 3-5 minutes until very hot.

Add the remaining 1 tablespoon of olive oil to the hot skillet. Once the oil shimmers and begins to smoke slightly, carefully place the seasoned steak into the pan.

Cook the steak for 5-6 minutes without moving it to develop a deep crust.

Flip the steak and cook for another 4 minutes or until your desired doneness is reached. For medium-rare, aim for an internal temperature of 130-135°F using a meat thermometer for accuracy.

Remove the steak from the pan and set it aside on a cutting board to rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender steak.

While the steak is resting, melt 2 sticks of salted butter in a small saucepan over low heat.

Add 1 teaspoon of paprika, 1/2 teaspoon of crushed red pepper (or cayenne), salt and black pepper to taste, 2 teaspoons of Dijon mustard, and 2 teaspoons of Worcestershire sauce to the melted butter.

Mince 5 cloves of garlic and 1/2 a shallot, then add them to the butter mixture.

Squeeze the juice from one lemon into the mixture. If desired, zest the lemon first before juicing for extra citrus flavor.

Chop 1 tablespoon of fresh chives and 2 tablespoons of fresh parsley, and add them to the butter mixture along with the leaves from 2 sprigs of fresh thyme.

Whisk the butter mixture well over low heat to emulsify it, until it becomes nice and creamy-looking. Keep warm until ready to serve.

Once the steak has rested, sprinkle more fresh chives on top for garnish.

Slice the steak against the grain at a slight angle to reveal its beautiful pink, medium-rare interior.

Pour the cowboy butter sauce generously all over the sliced steak, or serve it on the side for dipping. Enjoy!


Bring the ribeye steak to room temperature. This usually takes about 30-60 minutes depending on the thickness of the steak.

Pat the steak thoroughly dry with paper towels. This is crucial for a good sear.

Drizzle 1 tablespoon of olive oil over the steak and rub it evenly over both sides.

Generously season both sides of the steak with your favorite steak rub, rubbing it in well to ensure even coverage.

Heat a cast iron skillet over medium-high heat for 3-5 minutes until very hot.

Add the remaining 1 tablespoon of olive oil to the hot skillet. Once the oil shimmers and begins to smoke slightly, carefully place the seasoned steak into the pan.

Cook the steak for 5-6 minutes without moving it to develop a deep crust.

Flip the steak and cook for another 4 minutes or until your desired doneness is reached. For medium-rare, aim for an internal temperature of 130-135°F using a meat thermometer for accuracy.

Remove the steak from the pan and set it aside on a cutting board to rest for at least 10 minutes. This allows the juices to redistribute, resulting in a more tender steak.

While the steak is resting, melt 2 sticks of salted butter in a small saucepan over low heat.

Add 1 teaspoon of paprika, 1/2 teaspoon of crushed red pepper (or cayenne), salt and black pepper to taste, 2 teaspoons of Dijon mustard, and 2 teaspoons of Worcestershire sauce to the melted butter.

Mince 5 cloves of garlic and 1/2 a shallot, then add them to the butter mixture.

Squeeze the juice from one lemon into the mixture. If desired, zest the lemon first before juicing for extra citrus flavor.

Chop 1 tablespoon of fresh chives and 2 tablespoons of fresh parsley, and add them to the butter mixture along with the leaves from 2 sprigs of fresh thyme.

Whisk the butter mixture well over low heat to emulsify it, until it becomes nice and creamy-looking. Keep warm until ready to serve.

Once the steak has rested, sprinkle more fresh chives on top for garnish.

Slice the steak against the grain at a slight angle to reveal its beautiful pink, medium-rare interior.

Pour the cowboy butter sauce generously all over the sliced steak, or serve it on the side for dipping. Enjoy!
