Looking for a satisfying, lower-carbohydrate meal that doesn’t compromise on flavor or texture? Pan-searing a ribeye to medium-rare perfection and finishing it with a rich garlic herb butter is the ideal approach. This method delivers a juicy interior while maintaining structural integrity, avoiding the dryness common in overcooked meats.
Overview
This recipe yields two generous servings of pan-seared ribeye steak accompanied by a compound butter. The preparation time is approximately 15 minutes, with a total active cooking time of about 8 to 10 minutes depending on the thickness of the meat. No special equipment beyond a heavy skillet and tongs is required.
Ingredients
Main Protein:
- 2 ribeye steaks, 1 inch thick (approx. 300g each), raw state
Sauce Components:
- 45g unsalted butter, cold and cut into cubes
- 2 cloves garlic, minced finely
- 1 teaspoon fresh thyme leaves, chopped
- 1/2 teaspoon fresh rosemary needles, chopped
- Salt and freshly ground black pepper to taste
Pan Seared:
- 1 tablespoon high-heat oil (e.g., avocado or grapeseed), cold state
