Wok-Seared Ribeyes With Easy Herb Butter
15m prep 12m cook 1h ready
Succulent ribeye steaks seared in a wok and topped with an easy herb butter made with chives, thyme, and Parmesan. Perfect for a special night in with classic steakhouse sides.
Ingredients
- 118 ml unsalted butter softened
- 14.8 ml fresh chives finely chopped
- 4.93 ml fresh thyme chopped
- 29.6 ml grated Parmesan
- 29.6 ml vegetable oil
- 3 clove garlic crushed but still whole
- 2 ribeye steaks
- kosher salt
- freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 226 mg
- Iron: 2.08 mg
- Magnesium: 31.5 mg
- Phosphorus: 185 mg
- Potassium: 447 mg
- Zinc: 1.38 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 29.6 ml grated Parmesan
- 29.6 ml vegetable oil
- 2 ribeye steaks
- kosher salt
- freshly ground black pepper
Prepare
- Soften 118 ml unsalted butter
- 14.8 ml fresh chives, finely chopped
- Chop 4.93 ml fresh thyme
- 3 clove garlic, crushed but still whole
Let's Cook
-
Step 1.
One hour before cooking, remove the ribeye steaks from the refrigerator and let them rest at room temperature on a plate. This ensures even cooking.
-
Step 2.
While the steaks come to room temperature, make the herb butter: In a small bowl, combine ½ cup (1 stick) softened unsalted butter, 1 tablespoon finely chopped fresh chives, 1 teaspoon chopped fresh thyme, and 2 tablespoons grated Parmesan. Mix until well blended.
-
Step 3.
Place the herb butter mixture onto a sheet of plastic wrap. Roll it up tightly and shape into a cylinder with your hands. Refrigerate for at least 30 minutes to firm up.
-
Step 4.
When ready to cook, heat a wok over high heat. Add 2 tablespoons vegetable oil and 3 crushed but whole garlic cloves. Cook, stirring occasionally, until the garlic browns and infuses the oil, about 2 minutes. Be careful not to let the garlic burn. Discard the garlic cloves.
-
Step 5.
Season both sides of the room-temperature steaks generously with kosher salt and freshly ground black pepper.
-
Step 6.
Place the steaks in the hot wok with the garlic-infused oil. Cook without moving them for about 5 minutes per side for medium-rare, allowing a good sear to develop. Use tongs to flip once.
-
Step 7.
Transfer the cooked steaks to plates. Top each steak with 1 to 2 tablespoons of the chilled herb butter. Serve immediately as the butter melts over the steaks.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.