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Portioned Ribeye

$4,500.00

SERVES: 1 PERSON

Cut from the same section as prime rib, rib-eye steak is one of the most desired beef cuts on the market. Its marbling of fat makes it very good for fast and high-heat cooking.

BRAND: J&B
ORIGIN: USA
PACK-SIZE: 8OZ-16OZ

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Garlic-Buttered Steak (Serves 4-6)

INGREDIENTS:

  • 1 (16-ounce) RF Ribeye Portion, at room temperature
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon canola oil
  • 3 tablespoons RF Unsalted Butter
  • 3 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary

DIRECTIONS:

  1. Using paper towels, pat both sides of the RF Ribeye Portion dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
  2. Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil.
  3. Place the RF Ribeye Portion in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
  4. Reduce heat to medium low. Push steak to one side of the skillet; add RF Unsalted Butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
  5. Working carefully, spoon RF Unsalted Butter over RF Ribeye Portion for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Let rest 15 minutes before slicing.
  6. Serve immediately.

 

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