Low Histamine Pan-Seared Ribeye with Herb Butter
A perfectly seared steak feels like a steakhouse splurge, but this version comes together in a single cast iron skillet with just a handful of clean, straightforward ingredients. The key is letting the ribeyes come to room temperature first, then hitting a screaming-hot pan to build that deep mahogany crust — all without relying on marinades, aged sauces, or fermented condiments that can be tricky to navigate on a low-histamine plan. Fresh thyme, rosemary, and parsley go straight into a simple herb butter that melts over the steaks at the end, delivering rich, aromatic flavor the honest way. Basting the steaks in that foaming butter for the final minute is what takes this from good to genuinely great. A five-minute rest locks in the juices so every slice stays tender and satisfying. This recipe serves two, making it ideal for a special weeknight dinner or a low-key date night at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
2 servings
- 2 ribeye steaks (about 1 inch thick, 10–12 oz each), brought to room temperature
Ingredient noteHistamine levels rise the longer meat sits after butchering. Buy beef as fresh as possible, ideally flash-frozen, and cook it promptly.
- 1 tsp fine sea salt
- 1 tbsp avocado oil or canola oil
Chef's tipUse the same amount. Choose a refined, neutral-tasting oil that suits the recipe's heat level.
For the herb butter
- 3 tbsp unsalted butter, softened
- 2 cloves garlic, minced
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!