Long Bone Ribeye

Long bone Ribeye

This recipe is with main ingredient


Ribeye Steak with Citrus Herb Butter

Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Author: Bobby Parrish


For the steak:

  • 1-2 bone-in ribeye steaks at least 1.5 inches thick
  • Kosher salt
  • Freshly cracked pepper
  • Avocado or grapeseed oil

For the butter:

  • 1 stick of room temperature unsalted butter
  • Zest of one lemon
  • 1 clove of garlic finely minced
  • 2-3 tablespoons finely chopped herbs such as chives, dill, and parsley
  • 1/2 teaspoon kosher salt


  1. For the butter, use a spatula to mix all ingredients in a bowl. Place a large piece of plastic wrap, form back into a log and store in the fridge.
  2. Pre-heat oven to 400 degrees F. Season the steak with a generous amount of kosher salt and a couple cracks of pepper on each side. About 1/4 teaspoon of salt on each side will help form a crust and carry the seasoning all thorough the meat. Let the steak sit a room temperature for 30 minutes with the seasoning on it. You never want to cook a cold steak.
  3. Pre-heat a cast iron pan or grill pan over medium-high heat for 5 minutes with a teaspoon of oil. Sear the steak on one side for 3 minutes and don't touch the steak otherwise the crust won't form. Flip the steak over, insert a meat probe thermometer, and place in the oven until the temperature reaches 135 degrees F for medium-rare.
  4. Take steak out of the oven and place it on a clean plate and put a nice piece of butter on top of it, cover with aluminum foil. Let rest for 10 minutes so the juices can redistribute, the steak wont won't get cold. Serve & enjoy!

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