• 2 ribeye steaks, about 1 inch thick
  • Salt and pepper
  • Olive oil
  • 3 garlic cloves, smashed
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • 3 tablespoons butter, at room temperature


  1. Preheat your oven to 400°F.
  2. Season the steaks generously with salt and pepper on both sides.
  3. Heat a large cast-iron skillet over high heat. Once the skillet is hot, add a drizzle of olive oil and swirl to coat the bottom of the pan.
  4. Add the steaks to the skillet and cook for about 3-4 minutes on each side, until they are seared and browned.

5. Add the garlic, thyme, and rosemary to the skillet, and baste the steaks with the melted butter using a spoon.
6. Transfer the skillet to the preheated oven and cook the steaks for about 5-7 minutes, or until they reach your desired level of doneness.
7. Remove the skillet from the oven and let the steaks rest for 5 minutes before serving.
8. In a small bowl, mix together the room temperature butter and chopped herbs to make the herb butter.
9. To serve, slice the steaks against the grain and top each slice with a dollop of herb butter. Enjoy!


Lamb Wellington Recipe by Gordon Ramsay

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