The Perfect Grilled Ribeye
This age-old classic is the perfect bone-in protein for any summer table. Serve with fresh greens and a starch.
Ingredients:
- 1 (24-ounce) bone-in Mill Street/Show Me Beef ribeye steak, 2-inch-thick, at room temperature – SGC# 287169
- Kosher salt and freshly ground black pepper, to taste – SGC# 052100 & 169540
- 1 tablespoon canola oil – SGC# 054247
- 3 tablespoons unsalted butter – SGC# 054130
- 3 cloves garlic, smashed – SGC# 192922
- 3 sprigs fresh thyme – SGC# 193482
- 2 sprigs fresh rosemary – SGC# 193474
Directions:
- Using paper towels, pat both sides of the Mill Street/Show Me Beef steak dry; season generously with 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
- Heat a medium cast-iron skillet over medium-high heat until very hot, about 1-2 minutes; add canola oil.
- Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes.
- Reduce heat to medium-low. Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to the opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute.
- Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium-rare, or until desired doneness. Let rest 15 minutes before slicing.
