Cast Iron Steak with Perfect Compound Butter

Summer grilling may be over but that doesn’t mean you can’t enjoy a perfectly grilled Texas ribeye steak at home. This recipe is so easy to whip up any day of the week. Be sure to serve with a side of Lemon-Rosemary Mashed Potatoes and then enjoy a slice of Plumberry Crumble Pie.

2 servings


2, 8-10 oz boneless ribeye steaks
2 tbsp kosher salt
2 tsp ground black pepper
extra virgin olive oil
Compound Butter-
1/2 cup unsalted butter, room temperature
4 oz cream cheese, room temperature
1/2 cup sour cream
2 tbsp finely chopped green onions
2 tbsp fresh chopped parsely
1 tbsp kosher salt
1 tsp ground black pepper


Let steaks sit out for 20-30 minutes prior to cooking.

In a small ramekin or bowl, mix salt and pepper together.

5 minutes before cooking, rub each steak with salt and pepper mix.

Then drizzle about 1/2 tbsp of olive oil over each side of steaks.

Heat a cast iron skillet to medium-high heat. You want to make sure your pan is hot so you get a great sear on each steak.

Processed with Snapseed.
Processed with Snapseed.

Cook 1 side of steak for 4-6 minutes, depending on thickness.

Turn steak, and sear for 2 minutes. Reduce heat and cook for an additional 3-4 minutes.

*SIDE NOTE: this is for a Medium-Rare cook with 1″ thick cut steaks.

Remove steaks from heat and let sit about 5-7 minutes before serving.

Prep Butter while steaks rest-

In a small bowl, mix all ingredients with a fork.

Spread about 1 tbsp on warm steak. Then savor each bite of awesomeness.


Butter can be stored up to 3 days in refrigerator, or 3 months in freezer if kept in an airtight container. 


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