Monday, November 12, 2018

Cast Iron Ribeye with Thyme and Brown Butter

Picture this...your home on Thanksgiving night with your partner, it's snowing outside. You light a fire and open your favorite wine.  Your table is set for just you guests, no kids and no turkey! That's right you are having a ribeye steak basted in brown butter, herbs and garlic. Cooked to a perfect medium rare and served along side a baked potato and salad....and did I mention wine, lots of wine.  Your not going anywhere. Enjoy!

My steaks have never turned out better and that's with the help of another cooking class at Sur La Table and Chef Ashley.  Only tip she gave us was to never put a cold steak in a hot skillet, always set out to room temperature first, about 30 minutes. Serves 2

2 1" boneless ribeye steaks
Sea Salt and freshly ground pepper, to taste
1 tablespoon unsalted butter
1 tablespoon vegetable oil

Brown Butter:
1 shallot, minced
4 cloves of garlic, smashed
1/2 cup (one stick) unsalted butter
2 tablespoon sherry vinegar
3-4 sprigs of thyme & 1-2 sprigs of rosemary, tied in a bundle
Sea salt and freshly ground pepper, to taste


Pat your steaks dry with a paper towel and season them generously with salt and pepper. In a heated cast iron skillet on med/high heat add the oil and butter. When the foaming subsides, add the steak season side down, then salt and pepper the other side. Sear steaks until they are deep brown on both sides, 3-4 minutes each for medium rare. Move steaks to one side and add the shallots, garlic, sherry vinegar, herb bundle, butter and salt and pepper. Stir continuously until butter has melted and turns a golden brown. Baste steaks with brown butter mixture over and over again for at least 3-5 minutes. Remove and carve steaks against the grain into 1/2" thick strips and arrange on a warmed serving platter. Serve immediately. Yum Yum!

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