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Pan-Seared Ribeye Steak with Herb Butter Lemon Sauce Recipe

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  • Author: Deborah
  • Prep Time: 0h 10m
  • Cook Time: 0h 15m
  • Total Time: 0h 25m
  • Yield: 2 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

Description

This Pan-Seared Steak in Butter Sauce recipe delivers a perfectly cooked ribeye with a golden crust, infused with rich flavors of garlic, thyme, and rosemary, finished with a luscious butter and beef broth sauce enhanced by a splash of lemon juice. Ideal for an impressive and savory meal with minimal prep and cooking time.

Ingredients

Scale

Steak

  • 2 boneless ribeye steaks
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil

Butter Sauce

  • 4 tablespoons unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/2 cup beef broth
  • 1 tablespoon lemon juice

Instructions

  1. Heat the skillet: Heat a large skillet over medium-high heat for about 2 minutes until hot, preparing it for searing the steak.
  2. Prep steaks: Pat ribeye steaks dry with a paper towel to remove excess moisture, ensuring a better sear.
  3. Season steaks: Season both sides evenly with salt and black pepper.
  4. Add oil: Add olive oil to the hot skillet and swirl to coat the pan’s bottom.
  5. Sear first side: Place steaks carefully into the skillet, laying them away to prevent splatter; cook without moving for 4 minutes to develop a golden-brown crust.
  6. Flip steaks: Flip steaks using tongs and cook another 3-4 minutes for medium-rare or longer to desired doneness.
  7. Add flavorings: While cooking, add butter, smashed garlic, thyme, and rosemary to the skillet.
  8. Baste steaks: Spoon melted butter over the steaks repeatedly to infuse flavor and keep them moist.
  9. Rest steaks: Transfer steaks to a plate, tent loosely with foil, and rest for about 5 minutes.
  10. Prepare sauce: Pour beef broth into the skillet, stir to combine with browned butter, scraping flavorful bits from the pan.
  11. Simmer sauce: Let broth simmer for about 2 minutes to reduce and concentrate flavors.
  12. Add lemon juice: Stir in lemon juice and cook for another minute to meld flavors.
  13. Season sauce: Taste and adjust seasoning with salt and pepper as needed.
  14. Strain herbs: Remove garlic, thyme, and rosemary from the sauce.
  15. Serve: Drizzle the warm butter sauce over rested steaks and serve immediately.

Notes

  • For a more well-done steak, increase cooking time per side accordingly.
  • Letting the steak rest after cooking helps retain juices and improves tenderness.
  • Use fresh herbs for the best flavor infusion in the butter sauce.
  • You can substitute ribeye with other steak cuts like sirloin or strip steak if desired.
  • Be cautious while basting to avoid burns from hot butter splatters.

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Find it online: https://easydinnerinminutes.com/pan-seared-ribeye-steak-with-herb-butter-lemon-sauce-recipe/