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Dry-Aged Ribeye with Compound Butter
Elevate your steak game with this dry-aged ribeye, perfectly seared and topped with a flavorful compound butter!
Ingredients:
– 2 dry-aged ribeye steaks, 12 oz each
– 4 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1 tbsp fresh parsley, chopped
– 1 tsp lemon zest
– Salt and black pepper to taste
Directions:
1. In a small bowl, combine softened butter, minced garlic, parsley, lemon zest, salt, and black pepper. Mix until well blended.
2. Shape the compound butter into a log using plastic wrap and refrigerate until firm.
3. Season the ribeye steaks generously with salt and pepper on both sides.
4. Heat a cast-iron skillet over high heat until smoking hot. Sear the steaks for 3-4 minutes per side for medium-rare doneness.
5. Remove the steaks from the skillet and let them rest for a few minutes.
6. Slice the compound butter into rounds and place them on top of the hot steaks to melt.
7. Serve the dry-aged ribeye steaks with a pat of compound butter on each.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Calories: ~600 per serving | Servings: 2 | Storage Tips: Store leftover compound butter in the fridge for up to 1 week.
#SteakNight #CompoundButter #GourmetEats 🥩🍴🔥