Ingredients
Scale
- 2 thick-cut USDA Prime or Choice boneless or bone-in beef ribeye steaks (16 oz / 454 g each, 1.5 inches / 3.8 cm thick)
- 1.5 tablespoons (18 g) Diamond Crystal coarse kosher salt
- 1 tablespoon (8 g) freshly cracked black pepper
- 1.5 tablespoons (22 ml) high-smoke-point avocado oil
- 10 tablespoons (140 g) unsalted butter, divided (2 tbsp / 28 g for skillet basting + 8 tbsp / 113 g for cowboy butter)
- 6 cloves (24 g) fresh garlic, divided (2 smashed for skillet + 4 finely microplaned for cowboy butter)
- 3 sprigs fresh thyme (for skillet basting) plus 1 teaspoon fresh thyme leaves (for cowboy butter)
- 1 tablespoon (15 g) smooth Dijon mustard
- 1 teaspoon (5 g) whole-grain mustard
- 1 tablespoon (15 ml) freshly squeezed lemon juice plus 1 teaspoon finely grated lemon zest
- 1 teaspoon (5 ml) Worcestershire sauce (100% Halal)
- 1 teaspoon (2.5 g) sweet smoked paprika
- 1/2 teaspoon (1 g) crushed red pepper flakes
- 1/4 teaspoon (0.5 g) cayenne pepper
- 2 tablespoons (8 g) finely chopped fresh flat-leaf parsley
- 1.5 tablespoons (5 g) thinly sliced fresh chives
- Flaky sea salt (for finishing)
Instructions
- Remove the 2 thick-cut beef ribeye steaks (16 oz / 454 g each) from the refrigerator 35 to 45 minutes before cooking. Blot all surfaces and fat edges bone-dry with paper towels, then season generously on all sides with 1.5 tablespoons (18 g) coarse kosher salt and 1 tablespoon (8 g) cracked black pepper.
- Prepare the warm cowboy butter: In a small saucepan over low heat, melt 8 tablespoons (113 g) unsalted butter with the 4 finely grated garlic cloves (16 g) for 60 seconds just until fragrant without browning. Remove from the heat and whisk in the 1 tablespoon (15 g) Dijon mustard, 1 teaspoon (5 g) whole-grain mustard, 1 tablespoon (15 ml) fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon (5 ml) Worcestershire sauce, 1 teaspoon (2.5 g) smoked paprika, 1/2 teaspoon crushed red pepper flakes, 1/4 teaspoon cayenne, 2 tablespoons (8 g) chopped parsley, 1.5 tablespoons (5 g) sliced chives, and 1 teaspoon thyme leaves until creamy and emulsified. Keep warm off the burner.
- Heat a 12-inch (30 cm) cast-iron skillet over medium-high heat for 5 minutes until wisps of smoke appear (450°F / 232°C). Add 1.5 tablespoons (22 ml) avocado oil and swirl to coat. Using tongs, hold both ribeye steaks upright on their outer fat rims in the hot skillet for 60 seconds to render and crisp the fat cap.
- Lay the steaks flat in the skillet and sear undisturbed for 2.5 to 3 minutes until a deep mahogany-brown crust forms. Flip the steaks and sear for 1.5 minutes on the second side.
- Add the remaining 2 tablespoons (28 g) unsalted butter, 2 smashed garlic cloves, and 3 thyme sprigs to the skillet. Tilt the pan slightly and continuously spoon the foaming butter over the tops of the steaks (arroser) for 60 to 90 seconds until an instant-read thermometer inserted horizontally into the center reads 126°F–128°F (52°C–53°C) for medium-rare.
- Transfer the steaks immediately to a warm wooden cutting board, spoon 2 tablespoons of the warm cowboy butter over the crust, and tent loosely with foil for 8 minutes (internal temperature will rise to 132°F–135°F / 55.5°C–57°C). Carve against the grain into 1/2-inch (1.25 cm) slices, sprinkle with flaky sea salt, and serve immediately with the remaining warm cowboy butter in a ramekin for dipping.
Notes
- Why Mustard Matters in Cowboy Butter: Whisking Dijon and whole-grain mustard into warm (not boiling) butter below 140°F (60°C) emulsifies the lemon juice and butterfat so the dipping sauce stays creamy and clings to every slice of steak.
- Internal Temperature Guide: Pull at 120°F (49°C) for Rare, 126°F–128°F (52°C–53°C) for Medium-Rare, or 135°F (57°C) for Medium; carryover heat adds 5°F–6°F (3°C) during the 8-minute rest.
- Compound Butter Log Option: Chill leftover cowboy butter for 25 minutes, roll into a parchment log, and slice medallions over hot steaks or baked potatoes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Cast-Iron Skillet Sear
- Cuisine: American Steakhouse
Nutrition
- Calories: 610
- Sugar: 0
- Sodium: 780
- Fat: 45
- Saturated Fat: 23
- Carbohydrates: 2
- Fiber: 0
- Protein: 48