2 sticks (1 cup) softened unsalted butter
2 tablespoons minced fresh chives
1 tablespoon fresh flat-leaf parsley leaves
1 sprig fresh rosemary, leaves picked and chopped
Salt and freshly ground black pepper
4 (20-ounce) bone-in rib-eye steaks
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
2 tablespoons olive oil
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In a medium-size bowl, combine the butter, chives, parsley and mix well. Reserve for steak. The remaining butter can be rolled into a log in plastic wrap and keep in the freezer for future use.
Preheat the oven to 375 degrees F.
Set a 14-inch saute pan over medium-high heat. Season the steaks with the salt and pepper. Add 1 tablespoon of the oil to the pan, and, once hot, place 2 of the steaks, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on the other side. Once seared on all sides, place the steaks on a small baking sheet and repeat with the 2 remaining steaks. Roast in the oven until an instant-read thermometer inserted into its center registers 135 to 140 degrees F, about 6 minutes for a medium-rare to medium steak.
Remove the steaks from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain.
Using a spoon, dollop 2 tablespoons of the compound butter on top of each steak and serve immediately.