Smoky Spice-Rubbed Ribeye Steaks with Garlic Herb Butter

Allergens

Dairy (Butter)

Ingredients

• 2 (8 oz) bone
• in ribeye steaks, about 1 1/2 inches thick
• 3 tablespoons smoky spice blend (paprika, chili powder, garlic powder, onion powder, brown sugar, salt, black pepper, cumin)
• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 large garlic cloves, thinly sliced
• Salt and black pepper, to taste
• Olive oil

Instructions

1. In a small bowl, combine the spice blend ingredients (paprika, chili powder, garlic powder, onion powder, brown sugar, salt, black pepper, cumin) and mix well.
2. Pat dry the steaks with paper towels and season both sides generously with the spice blend. Set aside for 15 minutes to marinate.
3. In another small bowl, mix softened butter, minced garlic, parsley, and cilantro. Season with salt and pepper to taste. Set aside.
4. Heat a large cast iron skillet over high heat. Add a splash of olive oil and the steaks once hot. Cook for 3 minutes per side for medium rare or until desired doneness.
5. Remove steaks from skillet and let them rest for 5 minutes. In the same skillet, add the thinly sliced garlic and cook until golden brown.
6. Spread a generous amount of garlic herb butter on top of each rested steak. Serve immediately with crispy garlic chips.

Chef’s Insight

The key to a perfect sear is a hot skillet and no crowding of the meat. Don't forget to let the steaks rest for best results.

Notes

Adjust spice blend according to personal preference for heat level.