Ribeye Steak with Butter

Ingredients

• 4 eachribeye steaks, 1-inch thick$37.98
• 4 tbspunsalted butter$0.89
• 2 eachgarlic cloves, minced$0.49
• 1 tbspfresh parsley, chopped$0.21
• 1.5 tspkosher salt$0.06
• 1 tspblack pepper$0.23
• 1 tbspvegetable oil$0.14
• Total for 4 servings$40.00

Most of the cost is ribeye steaks, 1-inch thick ($37.98) and unsalted butter ($0.89). Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. In a small bowl, mix the softened unsalted butter with the garlic cloves and fresh parsley until evenly combined, then chill in the refrigerator.
2. Pat the ribeye steaks dry with paper towels and season both sides thoroughly with the kosher salt and black pepper. Let the steaks sit at room temperature for 30 minutes before cooking.
3. Heat the vegetable oil in a large cast-iron skillet over high heat until it begins to shimmer and lightly smoke.
4. Carefully lay the steaks into the hot skillet in batches if necessary, searing undisturbed for 4 to 5 minutes until a deep brown crust develops.
5. Flip the steaks and cook for another 3 to 5 minutes, until the internal temperature reaches 130°F to 135°F (54°C to 57°C) for medium-rare, or 140°F (60°C) for medium.
6. Transfer the steaks to a cutting board, immediately top each portion with a quarter of the chilled compound butter, and rest for 5 to 10 minutes.
7. Serve the steaks whole or sliced across the grain, drizzled with any melted butter and accumulated juices from the board.