Za’atar Brown Butter Ribeye
Za’atar Brown Butter Ribeye seasons ribeyes with za’atar, sears them, and finishes with a nutty brown butter brightened by sumac and lemon.
Za’atar on ribeye makes immediate sense once the steak hits the skillet. Sesame, herbs, and sumac meet hot beef fat at the surface, creating a savory, aromatic crust that feels familiar enough to be steak and different enough to make you stop after the first bite.
Season the bone-in ribeyes with salt, black pepper, and za’atar, then sear in a hot oiled skillet before reducing the heat and cooking into the 125–135°F range. Let the steaks rest for eight to ten minutes. While they do, brown butter with smashed garlic until the milk solids turn golden, then add extra sumac and lemon juice after the heat comes down. That last shot of acidity keeps the butter from flattening all the herbal flavor under richness.
Spoon it over the rested ribeye right before serving. Brown butter and steak are already good friends. Za’atar just introduces them to somebody more interesting.
