Dinner · 25 min · american

Cowboy Butter Ribeyes

✓ USDA-verified nutrition data

Ingredients

• 2 1-inch Ribeye steaks
• 6 tbsp Butter
• 4 cloves Garlic
• 1 tbsp Dijon mustard
• 1 tsp Smoked paprika
• 1/4 tsp Cayenne
• 2 tbsp Chives
• 1/2 Lemon

Steps

1. Salt the steaks generously on both sides and rest at room temperature 30 minutes so they sear evenly instead of seizing.
2. Mash the softened butter with the minced garlic, Dijon, paprika, cayenne, chives, and a squeeze of lemon — this is the cowboy butter.
3. Sear the steaks in a screaming-hot cast-iron skillet, 3 to 4 minutes per side for medium-rare.
4. Pull them at 130°F on an instant-read thermometer; carryover heat takes them to a perfect 135°F.
5. Rest 8 full minutes — cutting early spills the juices all over the board instead of keeping them in the meat.
6. Slice against the grain and crown each slice with a knob of cowboy butter so it melts into every crevice.

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