Dr donutt learns how to cook

Ingredients

• 12 oz Ribeye Steak (high‑quality cut, about $30, trimmed of excess fat)
• 2 tbsp Fresh Parsley (chopped finely)
• 1 tbsp Fresh Thyme (leaves stripped from stems, chopped)
• 1 tbsp Lemon Juice (freshly squeezed from half a lemon)
• 1/2 tsp Kosher Salt (sprinkled evenly over steak)
• 1/4 tsp Black Pepper (freshly ground)
• 2 tbsp Unsalted Butter (cut into small cubes)
• 1 tbsp Olive Oil (for searing)

Instructions

1. Prepare Herb‑Lemon Mixture

   On a cutting board, finely chop the parsley and thyme, then combine them in a small bowl with the lemon juice. Set aside.

   Time: PT3M

2. Season the Steak

   Place the steak directly into the cold skillet, then sprinkle the kosher salt and black pepper evenly over both sides. Drizzle the lemon‑herb mixture on top.

   Time: PT2M

3. Sear the Steak

   Add the olive oil to the skillet and heat over medium‑high until it just begins to shimmer. Carefully lay the steak in the pan and sear without moving for 3‑4 minutes, then flip and sear the other side for another 3‑4 minutes for medium‑rare.

   Time: PT8M

   Temperature: Medium‑high heat

4. Add Butter and Herbs

   Reduce the heat to medium, add the butter cubes and the remaining herb‑lemon mixture to the pan. As the butter melts, spoon it continuously over the steak for 1‑2 minutes.

   Time: PT2M

   Temperature: Medium heat

5. Rest and Slice

   Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 minutes. After resting, slice against the grain and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

70g

Carbohydrates

2g

Fat

55g

Fiber

0g