Pan-Seared Rib Eye Steaks with Herbed Butter

When former professional boxer Laila Ali is invited to Emeril’s kitchen, he takes off the gloves and knocks her out with a meal worthy of any “celebrity” in your home.  First round: a left hook of a refreshing iceberg wedge salad with cherry tomato vinaigrette and a jab of a quick melon cooler.  Second round: a combination-punch of pan seared steaks with herbed butter and oven roasted root vegetables like you have never seen before.  It is another knockout meal under chef Emeril’s belt.  Ding, ding!

Prep time: 10 minutes Inactive Prep: 10 minutes Cook: 16 minutes Total: 36 minutes

Yield: 4 servings


  • Compound Butter
  • 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


  1. 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.
  2. Preheat the oven to 375 degrees F.
  3. 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.
  4. 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.
  5. Using a spoon, dollop 2 tablespoons of the compound butter on top of each steak and serve immediately.