Pan Fried Herb Crusted Ribeye

Pan Fried Herb Crusted Ribeye

Prep Time: 15 minutes

Cook Time: 10-20 minutes

Serves: 8



  • 1/4 cup chopped fresh oregano
  • ¼ cup chopped fresh cilantro
  • 1 Tbsp. chopped, seeded jalapeños
  • ½ cup ground cumin
  • ½ cup smoked paprika
  • 1 tsp. kosher salt, plus more to season the sauce
  • 8 (8-10 ounce) Goodstock boneless rib-eye steaks
  • ¼ cup olive oil
  • 3 cups beef broth
  • ½ cup dry sherry
  • ½ cup honey
  • ½ cup (1/4 lb.) unsalted butter, chilled and cut into pieces
  • Freshly ground black pepper


In a small bowl, combine the oregano, cilantro, jalapeños, cumin, paprika and salt to make a spice mixture.

Sprinkle the steaks on both sides with about two-thirds of the spice mixture, reserving the remainder to add to the sauce.

Heat the oil in a large cast-iron skillet over medium heat.

Cook the steaks (in batches, if necessary) for 5-10 minutes per side (about 5 minutes for medium-rare and about 10 minutes for medium).

Transfer the steaks to a platter and set aside.  Tent with foil to keep warm.

In the same skillet, combine the broth, sherry, honey and the remaining spice mixture.  Bring to a boil, then reduce the heat and let simmer for 3-5 minutes.

Remove the skillet from the heat and whisk in the chilled butter.  Season the sauce to taste with salt and pepper.

Pour the sauce over the steaks and serve.