pan-roasted ribeye steak topped with caramelized shallots and parsley butter
1 (1 ½ lb) bone-in ribeye, about 1 ¼” thick
4 tbsp salted butter, softened
1 tbsp chopped parsley
freshly cracked black pepper
1 shallot, thinly sliced
2 garlic cloves, smashed
3 large sprigs hard herbs (rosemary, thyme, oregano, etc.)
flaky sea salt
Allow the ribeye to sit at room temperature for about 30-45 minutes. Meanwhile, mix the softened butter and parsley together in a small bowl.
Preheat the oven to 375°F. Pat the ribeye dry with paper towels and season extremely well with salt and black pepper on both sides.
Heat a 12” cast-iron skillet over medium-high heat. Add a thin layer of oil. Once the oil is hot (it will shimmer) place the ribeye into the skillet. Sear for 4-5 minutes until a deeply browned crust forms.
Flip the ribeye and add the sliced shallots, smashed garlic, and herbs to the skillet. Transfer it to the oven. Cook for another 3-4 minutes, or until the internal temperature of the meat is approximately 125°F (for medium rare).
Transfer the meat to a cutting board, loosely tent with foil (allow steam to escape), and rest for 10 minutes. The internal temperature should rise to about 130°F.
Thinly sliced the steak against the grain. Serve with the parsley butter, caramelized shallots, and a pinch of flaky sea salt over top.