Last Updated on April 29, 2024
Indulge in a feast with these robust ribeye steaks, crowned with a luscious herb butter that melts into every tender slice. Perfect for a hearty meal or a shared centerpiece at your next BBQ.
Big Boy Ribeye Steaks with Herb Butter
By: Chef Chris CoombsPair these magnificent ribeye steaks with grilled vegetables and roasted potatoes for an unforgettable backyard BBQ experience.
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Servings: 4
Ingredients
- 2 Thick-Cut ButcherBox Ribeye Steaks
- 3 tbsp canola oil
- 1/4 cup unsalted butter
- 6 sprigs fresh thyme leaves
- 4 cloves garlic
- 1 sprig fresh rosemary leaves
- salt and pepper to taste
Instructions
- Season the ribeye steaks liberally with salt and pepper. Allow to sit at room temperature for 30 minutes.
- Heat canola oil in a large cast-iron skillet until lightly smoking.
- Place steaks in the skillet and sear over high heat until well browned, about 5 minutes on the first side.
- Flip the steaks, sear the second side for approximately 4 minutes.
- Lower the heat to medium, then add butter, thyme, garlic, and rosemary to the skillet.
- Baste the steaks with the butter mixture for 4 more minutes, until they reach medium-rare.
- Remove steaks, let them rest for 10 minutes, then slice against the grain and serve with the remaining herb butter.
Notes
For Grain-Finished Steaks:
When pan searing, grilling, or any other direct heat method; increase the cook time by 1-2 minutes depending on your desired temperature. The grain finished beef has more intramuscular fat in it, which insulates the meat from the heat. Therefore you need to cook the grain finished ribeyes slightly longer than the grass fed equivalent.
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