08/11/2026
🥩 Ruth's Chris Butter-Seared Ribeye Steak 🧈✨
The deep mahogany crust, the relentless garlic herb butter basting, the proper rest — this is the exact technique Ruth's Chris uses to produce the most extraordinary ribeye you will ever taste, and now you can do it at home.
🍴 Ingredients:
* 2 ribeye steaks (1.5 inches thick, about 16–18 oz each)
* 1 tablespoon avocado oil
* Kosher salt and coarse black pepper (very generous)
Garlic Herb Basting Butter:
* 6 tablespoons unsalted butter
* 5 cloves garlic, smashed
* 3 sprigs fresh thyme
* 1 sprig fresh rosemary
* 1 tablespoon fresh parsley, chopped
* 1 teaspoon Worcestershire sauce
* Flaky sea salt for finishing
🍴 Instructions:
1. Remove steaks from refrigerator 45 minutes ahead. Pat completely and thoroughly dry with paper towels. Season enormously with kosher salt and coarse black pepper on all surfaces.
2. Heat cast iron skillet over HIGH heat 5 minutes until smoking. Add avocado oil.
3. Sear steaks 3–4 minutes per side without moving for medium-rare (130°F). Sear fat cap briefly on the side too.
4. Add butter, smashed garlic, thyme, rosemary, and Worcestershire to the pan. As butter melts and foams, tilt the pan and baste steaks continuously for 90 seconds.
5. Transfer to a warm plate. Rest 5–6 minutes loosely tented with foil.
6. Spoon all pan butter over each steak. Finish with flaky salt and parsley.
⏱️ Prep Time: 10 minutes (plus 45 min resting)
🍳 Cook Time: 12 minutes
⌛ Total Time: 1 hour 7 minutes
📝 Notes: Pat the steaks completely bone-dry before seasoning — any surface moisture creates steam between the steak and the pan that prevents the deep, mahogany crust from forming, and that crust is what develops both the extraordinary flavor and the essential fond for the garlic herb basting butter.
