Ribeye Steak with Compound Butter

Ribeye Steak with Compound Butter

Ribeye Steak with Compound Butter


  • For Comound Butter
  • 4 tablespoons unsalted butter (softened to room temperature)
  • 1 clove garlic, finely chopped or grated
  • 1/2 small shallot, finely chopped
  • 1 tablespoon flat leaf parsley, chopped
  • Salt and ground black pepper, to taste


  1. In a small mixing bowl, combine the butter, garlic, shallot and parsley.
  2. Season with salt and pepper.
  3. Cover the bowl with plastic wrap and refrigerate until firm (at least 30 minutes).
  4. Preheat a broiler to high and place the oven rack about 6 inches away from it.
  5. Season the steaks liberally with salt and pepper and arrange on a broiler tray.
  6. Cook the streak, flipping once, to your desired doneness (5 minutes per side for medium).
  7. Let the steak rest on a cutting board for 10 minutes.
  8. Thinly slice the steaks and top with the compound butter.


Most ovens come standard with a broiler tray, but if your oven doesn't, cook your broiled items on a cooling screen set over a baking sheet.


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