We’re at it again! A ribeye steak recipe to top all ribeye recipes! How is that possible? Easy. We’ve concocted a juicy, buttery, mouth-watering way to prepare a grass fed, grass finished steak. It’s soft. It’s melty. It’s delicate yet holds its own. It’s like winning the dinner time lottery. And it’s 100% grass fed and grass finished. If that’s not the golden ticket, we don’t know what is.
This simple ribeye steak recipe requires ingredients you already have in your kitchen, a baster, and a cast iron skillet. Remember, when cooking a steak that’s grass fed and grass finished, there are some simple rules to keep in mind:
Slow, and Low. Keeping the temperature down, and cooking the steak for a few minutes longer than you would if the heat were blazing, produces a tender steak with outstanding beefy flavor.
Flip Flop. Turning the steak every 2 to 3 minutes insures the juices are continuously distributed properly, rather than drying up or dissipating.
Give it a rest. Allow your steak to rest at room temperature for 1 to 2 hours PRIOR to cooking. This yields an evenly cooked ribeye steak. Once the steak is cooked, let it rest for 10 minutes. It’s just enough time for the flavor to distribute, and the meat to soak up whatever juices were escaping.
Now for the finale: may we present to you a decadent, divine, taste-buds-abuzz, Butter Basted Ribeye.
Butter Basted Ribeye Steak
|Prep Time: 1 hour
||Cook Time: 10-15 min||Serves: 2|
|2||Western Grassfed Beef Ribeye Steaks|
|4 tbsp||Olive Oil (We like Kasandrinos)|
|4||Sprigs of thyme|
|4||Sprigs of rosemary|
|4||Cloves of garlic|
|4 tbsp||Butter (1/4 of a stick)|
|Salt (preferably sea salt or kosher salt)|
Remove ribeye steaks from refrigerator, and wipe clean.
Rub the steaks generously with olive oil. Go ahead, give it a tiny massage.
Sprinkle the steaks with salt and cracked pepper.
Let sit for 1 hour at room temperature.
Heat an iron skillet on medium heat. Add in any remaining olive oil you have (up to 2 tbsp). Reduce heat to low-medium.
Once the pan is ready (you’ll know by flicking a few drops of water into the pan. If they sizzle, it’s ready), add the steaks.
Place garlic, rosemary, and thyme in the pan and one piece each on the steaks.
Gently put one part butter on each steak, saving two parts to add to the other side of the steak.
Cook for 4 minutes. Flip the steaks, moving the garlic, rosemary, and thyme in the pan underneath the uncooked side.
Add the remaining butter to the tops of the steaks (cooked side).
Cook for 3 minutes (reduce heat to low if you prefer your steaks rare).
Flip the ribeye steaks again, basting the juices in the pan onto the steak. Continue to flip every 2 minutes until desired doneness.
Remove from pan, and pour remaining juices onto steaks (including garlic, thyme, and rosemary).
Let rest for 10 minutes.
Move to serving plates, excluding the cooked thyme and rosemary (you can add fresh sprigs for appearance). Serve, and enjoy!
Yes, this ribeye steak recipe is indulgent. Why shouldn’t it be? Considering the health benefits of 100% grass fed, grass finished beef, Santa won’t mind if you’re naughty just this once.
Western Grassfed Beef, the Natural Beef label from Panorama Meats, works directly with U.S. family ranchers throughout the West and Midwest. All cattle are born and raised on open pasture and are fed a diet of grasses and range forage. Our natural 100% grass fed and grass finished beef is humanely raised with no antibiotics or added hormones, and always raised on pastures. We believe in supporting our rancher's way of life and in raising cattle the right way.
Submitted by WGB Team