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Chef Aly’s Seared Bone-In Ribeye Steak with Herb Compound Butter

Ditch the fancy restaurants and cook the perfect Father’s Day steak with Chef Aly’s mouthwatering new recipe. Did someone say “favorite child”?

Seared Bone-In Ribeye Steak with Herb Compound Butter:

Ingredients:

  • Bone-In Ribeye Steak
  • Grapeseed Oil
  • Kosher Salt & Black Pepper
  • Fresh Thyme & Rosemary
  • Fleur de sel – optional

Compound Butter:

  • 1 Stick (1/2 cup) Unsalted Butter – room temp
  • 1 Sprig Fresh Rosemary – finely chopped
  • 1 Tbs Fresh Thyme – finely chopped
  • 1 Tbs Fresh Italian Parsley – finely chopped
  • Kosher Salt & Black Pepper
  • 1 Clove Garlic – finely minced

Instructions:

STEP 1: Pat steak completely dry and allow to sit out for about 30 minutes prior to cooking.

STEP 2: Make the herb compound butter by mixing the fresh herbs, minced garlic, salt and pepper with a fork until well combined. Place the butter on a small piece of plastic wrap and roll into a small log shape. Put it in the freezer for 20- 30 minutes while you prepare the steak.

STEP 3: Preheat the skillet over medium-high heat for about 2 minutes. Add grapeseed oil and allow to heat an additional minute, just before smoking. Salt & pepper all sides of the steak and place it in the skillet. Cook, undisturbed for 4 minutes until a nice golden brown sear has been achieved.

STEP 4: Flip the steak and cook another 4 minutes or so. Slice the butter into 1/4″ medallions. Add fresh rosemary and thyme sprigs to the pan along with one medallion of butter on top of the steak.

STEP 5: Turn the heat down to low and carefully tilt the pan toward you to butter baste the steak with a spoon for about one minute, continuously scooping the melted butter on top of the steak.

STEP 6: Place steak on a cutting board with one additional medallion of the compound butter and loosely tent with foil to rest for 5-10 minutes and allow the butter to melt over the steak.

STEP 7: Sprinkle with Fleur de Sel and serve.

Recipe Notes:

This recipe was based on a bone-in ribeye approximately 1″ thick and was cooked to medium rare. If you have a thicker steak or desire more doneness, add coking time to the butter basting step until desired doneness.

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