zoom Rib eye steak with tarragon, parsley & garlic butter

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    Rib eye steak with tarragon, parsley & garlic butter

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    Rib eye steak with tarragon, parsley & garlic butter

    • Preparation time: 10 minutes + chilling
    • Cooking time: 5 minutes + 10 minutes resting
    • Total time: 25 minutes + chilling

    Serves: 2


    1 clove garlic
    25g pack fresh flat leaf parsley
    20g pack fresh tarragon
    125g unsalted butter
    2 rib eye steaks, bone in, from the meat counter
    ½ tbsp olive oil


    1. Prepare the herb butter first. Put the garlic clove, parsley and tarragon leaves (remove the stalks) in a mini chopper or food processor and blitz for 10 seconds to finely chop. Cut the butter into small cubes, add half into the mini chopper and blitz for a further 10 seconds. Use a spatula to scrape the mixture away from the sides, then add the rest of the butter and blitz until all the ingredients are incorporated into a smooth butter.

    2. Scrape the herb butter out of the mini chopper onto a large sheet of parchment paper. Carefully roll the butter using the surrounding paper to create a sausage shape. Twist at each end and put in the fridge to chill.

    3. For the steak, heat a dry cast iron or stainless steel frying pan on a high heat for 10 minutes. Smear each steak with oil on each side and season with salt and pepper. When the pan is very hot add ½ tbsp of oil and quickly add the steaks. Fry for 2 minutes on each side for medium-rare. It’s best not move the steaks in the pan as soon as you put them in otherwise they will stick. Let them form a crust and then you’ll be able to turn them over when they are brown.

    4. Once the steak is cooked to your liking, remove from the pan onto a warm plate and cover with foil and a couple of tea towels to keep warm. Leave to rest for 10 minutes. Serve with a slice of the herb butter on top, which will melt as you plate up, and chips. The remaining butter will keep in the fridge for up to a week or can be stored in the freezer. 

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