Butter Basted Cowboy Rib Eye Recipes
BUTTER-BASTED, PAN SEARED RIB-EYE STEAK
Steps:
- Enjoy!
Nutrition Facts : Calories 522 kcal, Carbohydrate 0 g, Cholesterol 155 mg, Fiber 0 g, Protein 11 g, SaturatedFat 32 g, Sodium 345 mg, Sugar 0 g, Fat 54 g, ServingSize 1 Steak (2 Servings), UnsaturatedFat 0 g
RIB EYE STEAKS WITH COWBOY BUTTER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
- Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
- For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
- Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
- Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.
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- If you think of it in advance, season steak all over with kosher salt and pepper. Chill, uncovered, at least 2 hours and up to 2 days. If not, season now and proceed.
- Heat a medium cast-iron skillet over medium-high 2 minutes. Drizzle in enough oil to evenly coat pan with no bald spots and cook steak, turning every 2–3 minutes, until a dark crust forms on both sides and steak is very rare (a thermometer inserted dead center should register 115°), 12–15 minutes. Frequent turning will develop a gorgeous crust without creating thick strips of well-cooked steak beneath the surface.
- Reduce heat to medium; add butter, smashed garlic, and rosemary. Tilt skillet toward you and scoot steak to the far end of pan so that garlic and rosemary slide down into the foaming butter. Holding the skillet’s handle with your nondominant hand, spoon butter over steak repeatedly, 1–2 minutes (internal temperature should hit 120° for medium-rare). Transfer steak to a platter and let rest 15 minutes for juices to redistribute.
- Meanwhile, whisk together grated garlic, anchovies, and vinegar in a medium bowl; season with kosher salt. Whisk in ⅓ cup oil, then taste and season with more kosher salt and some pepper. The dressing should be punchy and acidic.
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- Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
- In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.
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