A ribeye finished with house-made compound butter and smoked salt — this is the steakhouse upgrade you make at home.
Ingredients
- 2 Meridian Beef Ribeye steaks (1.25 inch thick)
- 2 tbsp smoked salt (or coarse kosher salt)
- 1 tbsp cracked black pepper
- 2 tbsp avocado oil
- Compound Butter:
- 4 tbsp softened butter
- 1 tbsp fresh chives, minced
- 1 tsp garlic, minced
- 1 tsp lemon zest
- Pinch of smoked paprika
Instructions
- Make compound butter: mix all butter ingredients, roll in plastic wrap into a log, refrigerate 30 minutes.
- Season ribeyes generously with smoked salt and pepper. Rest 30 minutes at room temp.
- Heat cast iron to smoking over high heat. Add oil.
- Sear 3–4 minutes per side for a deep crust.
- Rest steaks 5 minutes on a wire rack.
- Top each steak with a thick slice of compound butter right before serving. Let it melt over the top.
Pitmaster Tip
Make a double batch of compound butter and freeze it — it keeps for 3 months and instantly upgrades any steak, fish, or grilled vegetable.
Serving Suggestion
- Twice-baked potato
- Grilled broccolini with lemon
- Bold red wine — Cabernet Sauvignon or Malbec