Roasted Beef Ribeye with Brown Butter
Makes 1 Steak
oz. (450g) Beef Ribeye, preferably 1” thick, bone-in
Tbsp. (70g) Black & Bolyard® Original Unfiltered Brown Butter
Tbsp. (28g) Canola Oil
cloves garlic crushed
sprigs thyme, fresh
Kosher Salt, as needed
Coarse Sea Salt, as needed
Remove the steak from any packaging and allow to come to room temperature, approximately 20 minutes.
Heat a cast iron or black steel pan over high heat.
Liberally season the steak with Kosher Salt.
Add the canola oil the hot pan and swirl to coat.
Wait until the oil is smoking hot, then carefully transfer the steak to the pan.
Sear the steak until deeply roasted and browned on the first side, approximately 4 minutes.
Using a spoon or tongs, flip the steak to sear the other side for another 3-4 minutes.
Turn the heat off and add the Black & Bolyard
Original Unfiltered Brown Butter, garlic, and thyme.
As the butter melts, begin to baste the steak to continue cooking it for another 2 minutes. The thyme and garlic will become aromatic and begin to fry in the butter.
For a medium-rare steak, cook until the internal temperature (closest to the bone, if applicable) reads 115F-120F with an instant read thermometer.
Remove the steak from the pan and transfer to a tray lined with a wire rack. Reserve the butter in the pan in a separate, heat-proof, container.
Let the steak rest for 15 minutes before cutting.
Transfer the steak to a cutting board. With a sharp knife, slice the steak into into desired portions.
Generously brush the slices with the reserved brown butter from the pan. Finish the steak with coarse sea salt as desired.
Photo by Judy Kim
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