Low FODMAP Pan-Seared Ribeye with Herb Butter
Total time30 min
Prep time10 min
Cook time15 min
4.6(5)
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Learn more →Ingredients
2 servings
- 2 ribeye steaks (about 1 inch thick, 10–12 oz each), brought to room temperature
- 1 tsp fine sea salt
- 1 tbsp avocado oil or canola oil
For the herb butter
- 3 tbsp unsalted butter, softened
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh flat-leaf parsley, finely chopped
- ¼ tsp fine sea salt
Instructions
- 1
In a small bowl, combine the softened butter, minced garlic, thyme, rosemary, parsley, and 1/4 tsp salt. Stir until evenly mixed, then set aside at room temperature.
- 2
Pat the steaks completely dry with paper towels, then season both sides and the edges evenly with the 1 tsp sea salt.
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