Classic Steakhouse Ribeye

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Food cravings are real. We all have them. Some arise more frequently and strongly than others. For me, a burning desire for pizza or sushi tend to rear its head more often that most. But every now and then, regardless of where I am, all I can think about is beef. And there is one cut in particular that makes me smile every time my mind drifts to it.

The mighty ribeye is by far my FAVORITE cut of steak. It has some of the most incredible marbling of any piece of protein, which only adds immense flavor. And when cooked just right, this hearty piece of beef melts.

There are so many theories on how to cook the perfect steak. And depending on where you go, both the technique as well as the flavors greatly differ. There are a few things for certain that I look for whenever I order a steak. And this Classic Steakhouse Ribeye recipe I share with you today embodies all of them.

A great ribeye has a char on the outside that does not taste like burnt beef. The crust made from the sear in a really hot pan (preferably cast iron) is salty, peppery and brightened by herbs. And while the marbling in the ribeye cut will add flavor and help keep the meat moist, butter is this steak’s best friend.

All of these elements are ones I hope to have in every steak I order, and they are the inspiration for the first of three steak recipes on the blog this week in celebration of the mighty ribeye!

For an incredible and classic steak experience, try out this recipe for your next special dinner, and bring what we all love about steakhouses into your home!

Welcome to Steakhouse Week!

Classic Steakhouse Ribeye

For the herb butter:

2 tb softened butter

1 clove garlic, finely minced

1/2 tsp parsley, chopped

1/4 tsp thyme, chopped

1/8 tsp crushed red pepper flakes

Mix the garlic, parsley, thyme and crushed red pepper flakes with the butter in a small dish and set aside.

For the steak:

18 oz bone-in ribeye, roughly 1 inch in thickness

2 tsp olive oil plus 1 tb for the pan

1 tsp chopped thyme

1 tsp chopped parsley

1 tsp cracked black pepper

1 tsp kosher salt

For the cooking butter:

4 tb of butter, cut into 4 pads

8 sage leaves

5 sprigs thyme

1 sprig rosemary

Heat a cast iron skillet over medium-high heat. Drizzle the steak with 2 tsp of olive oil and coat both sides and the edges with the salt, pepper and herbs. Once the skillet is hot, add the remaining olive oil to it. Sear the steak on one side for 2 minutes. Lift the steak up with a pair of tongues and rest the edges of the steak on the hot pan for 15-20 seconds to sear and caramelize some of the fat.

Lay the steak back down into the pan on its uncooked side. Add the pads of butter to the hot pan. Place the herbs into the rapidly-melting butter. With a spoon, continually ladle the melted butter onto the steak. Cook this way for 2 minutes (for medium rare).

Remove the steak from the pan and place on a plate. While the steak is still hot, add at least half of the herb butter to the top of the steak. Tent the steak with foil and allow the meat to rest for 3-4 minutes.

Feel free to add a little more butter to the top of the steak prior to serving and enjoy while warm!

 

 

 

3 thoughts

  1. We are about to try this tonight!! This is a little tricky for me…I’m no chef 🙂 And, we opted for 2 mid-sized bone-ins. Otherwise, it should be the same–steaks are resting…if you have any last minute suggestions, feel free!

    Liked by 1 person

    1. This is so exciting, Sherry! So long as the thickness of the steaks are about an inch, all elements of the recipe should work. One tip is to have the butter and herbs for basting ready to go. After you cook the steak on its first side, it’ll only be about 30 or so seconds of searing the edges before you’re cooking the steak on its other side. Other than that, I think you’re good to go! I’d love to see and hear how it all turns out!

      Like

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