cast iron seared rib eye and herb butter
We are spoiled here in San Francisco with our local Farmers Market- available throughout the Bay Area on a daily basis. I specifically love Marin Sun Farms. They sell 100% grass fed, pasture raised, California local meats. They have amazing stuff, and if you ever find yourself near Point Reyes check out their restaurant! I decided to stock up on some of their beautiful cuts of beef and went with a boneless rib-eye- yum! A lot of people are often intimidated when it comes to cooking beef, but I am telling you - this is so easy. If you don't have a cast iron, that's ok- hopefully you have a broiler.
Serves: 1-2 servings
Prep: 20 minutes
Cook: 5-7 minutes
(Hang time for the butter: 2 hours)
Ingredients:
1 pound butter, softened at room temperature
2 tablespoons fresh thyme, finely chopped
1 boneless rib-eye steak, 1 1/2 inches thick, room temperature
1 head garlic, cut in half
Kosher salt and black pepper
what to do:
For the butter: In a small bowl, combine thyme and butter until fully mixed together. Scoop the mixture onto a sheet of plastic wrap or wax paper. Roll into a log shape, twisting the ends to hold everything together. Place in the refrigerator for 2 hours before serving. *Note there will be leftover thyme butter for a future use.*
For the steak: Place a 10 in cast-iron skillet on high heat, until almost smoking. Meanwhile, place the oven on broil. Take one of the garlic halves and rub the steak. Generously season each side of the steak with salt and pepper. Immediately, put the steak in the skillet and cook for 1 minute without moving. With a pair of tongs, flip over the steak, add both of the garlic halves and place the skillet into the oven. Broil on high for 2 minutes. Flip the steak again and broil on high for an additional 2 minutes. Remove from oven and place the steak and garlic halves on a cutting board. Cover steak with aluminum foil and let rest for 7-10 minutes. Thinly slice the steak and add 1-2 tablespoons of the thyme butter. Serve immediately.