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Big Boy Ribeye Steaks with Herb Butter

ButcherBox Kitchen Team

ButcherBox Kitchen Team

April 29, 2024
Clock icon

20 min

Total

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4

Servings

Protein icon

Beef

Protein

By: Chef Chris Coombs

Pair these magnificent ribeye steaks with grilled vegetables and roasted potatoes for an unforgettable backyard BBQ experience.

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

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

Step By Step

Instructions

1
Season the ribeye steaks liberally with salt and pepper. Allow to sit at room temperature for 30 minutes.
2
Heat canola oil in a large cast-iron skillet until lightly smoking.
3
Place steaks in the skillet and sear over high heat until well browned, about 5 minutes on the first side.
4
Flip the steaks, sear the second side for approximately 4 minutes.
5
Lower the heat to medium, then add butter, thyme, garlic, and rosemary to the skillet.
6
Baste the steaks with the butter mixture for 4 more minutes, until they reach medium-rare.
7
Remove steaks, let them rest for 10 minutes, then slice against the grain and serve with the remaining herb butter.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.

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