Ribeye Steak with Grass-Fed Butter and Sea Salt Flakes
This ribeye steak is cooked to perfection, with a seared crust and a juicy, tender interior. The addition of high-quality grass-fed butter adds a creamy richness, while the sea salt flakes provide the perfect touch of seasoning to enhance the natural flavors of the beef.
Ingredients:
- 1 ribeye steak (about 1-1.5 lbs)
- 2 tbsp grass-fed butter (plus more for finishing)
- 1 tbsp olive oil (or beef tallow, for searing)
- Freshly cracked black pepper (to taste)
- 1-2 tsp sea salt flakes (such as Maldon or fleur de sel)
- Optional: Fresh herbs (rosemary or thyme) for garnish
Instructions:
- Prep the Steak:
- Remove the ribeye steak from the refrigerator about 30 minutes before cooking to bring it to room temperature. This ensures even cooking.
- Pat the steak dry with paper towels to remove any excess moisture, which helps create a good sear.
- Season the Steak:
- Season both sides of the steak generously with freshly cracked black pepper and a pinch of sea salt flakes. The sea salt flakes will give a wonderful burst of flavor when finishing the steak.
- Heat the Pan:
- Heat a cast-iron skillet or heavy pan over medium-high heat. Add the olive oil (or beef tallow) and let it heat until shimmering but not smoking.
- Sear the Ribeye:
- Place the ribeye in the pan, pressing it down gently to ensure even contact with the skillet. Sear the steak for about 4-5 minutes on each side, or until a deep brown crust forms.
- For a medium-rare steak, cook until the internal temperature reaches 130°F (54°C). For medium, cook to 140°F (60°C).
- Add Butter and Baste:
- When the steak is almost done, add the grass-fed butter to the pan along with any herbs (like rosemary or thyme). Once the butter melts, spoon it over the steak to baste it. This adds richness and helps to keep the steak juicy.
- Rest the Steak:
- Remove the ribeye from the skillet and place it on a cutting board. Let it rest for about 5-10 minutes to allow the juices to redistribute.
- Serve:
- After resting, slice the steak against the grain, and sprinkle a final touch of sea salt flakes on top for a burst of flavor.
- Serve immediately, and enjoy the melt-in-your-mouth tenderness of the ribeye with the creamy, savory butter.
Tips:
- For a perfect sear, avoid moving the steak around too much while it’s in the pan.
- Adjust cooking times based on your preferred level of doneness, and use a meat thermometer for accuracy.
- Grass-fed butter has a distinct, rich flavor that pairs perfectly with beef, making it a great choice for finishing steaks.
Enjoy your Ribeye with Grass-Fed Butter and Sea Salt Flakes—a simple yet luxurious dish that truly highlights the natural flavor of high-quality beef!