Rib-Eye with Garlic Butter

Tender and juicy beef seared to golden brown perfection, topped with garlic butter and herbs. 

Serves 4 | Time Required: 30 Minutes

INGREDIENTS

4 Woodburn New Zealand Grass-Fed Beef Ribeye Steaks
1 1/2 tablespoons Vasse Virgin Mild & Delicate Cold Pressed Extra Virgin Olive Oil
Salt and freshly ground pepper to taste
4 tablespoons butter
4 garlic cloves smashed
4 sprigs fresh rosemary

METHOD
  1. Let the steaks sit at room temperature for 20 minutes.
  2. Season the steaks on both sides with salt and pepper to taste.
  3. Heat a heavy pan such as a cast iron skillet over high heat.
  4. Add the oil to the pan. Place the steaks in the pan in a single layer.
  5. Cook for 4-5 minutes per side or until deep golden brown.
  6. Add the butter to the pan. After the butter has melted, add the garlic cloves and rosemary to the pan. Stir to combine.
  7. Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
  8. Cook the steak for 2-3 minutes or until the thermometer registers at between 130-135 degrees F for a medium steak.
  9. Remove the meat from the pan. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

 

Recipe Credit: Dinner at the Zoo

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