Roasted Beef Ribeye with Brown Butter


Makes 1 Steak
  • 16 oz. (450g) Beef Ribeye, preferably 1” thick, bone-in
  • 5 Tbsp. (70g) Black & Bolyard® Original Unfiltered Brown Butter
  • 2 Tbsp. (28g) Extra Virgin Olive Oil
  • 2 cloves garlic crushed
  • 2 sprigs thyme, fresh
  • Kosher Salt, as needed
  • Coarse Sea Salt, as needed


  1. Remove the steak from any packaging and allow to come to room temperature, approximately 20 minutes.
  2. Heat a cast iron or black steel pan over high heat.
  3. Liberally season the steak with Kosher Salt.
  4. Add the olive oil the hot pan and swirl to coat.
  5. Wait until the oil is smoking hot, then carefully transfer the steak to the pan.
  6. Sear the steak until deeply roasted and browned on the first side, approximately 4 minutes.
  7. Using a spoon or tongs, flip the steak to sear the other side for another 3-4 minutes.
  8. Turn the heat off and add the Black & Bolyard® Original Unfiltered Brown Butter, garlic, and thyme.
  9. 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.
  10. For a medium-rare steak, cook until the internal temperature (closest to the bone, if applicable) reads 115F-120F with an instant read thermometer.
  11. 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.
  12. Let the steak rest for 15 minutes before cutting.
  13. Transfer the steak to a cutting board. With a sharp knife, slice the steak into into desired portions.
  14. 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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Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma