WAGYU RIBEYE WITH COMPOUND BUTTER
Jason Glover
2
10 minutes
10 minutes
520
The simplest, most flavorful steak you'll ever taste! A perfectly marbled Wagyu Ribeye topped with a slab of herbed compound butter.
Ingredients
Ribeye
- American Wagyu, bone-in ribeye from Good Sliver Steak Company
- Kosher salt and freshly ground pepper, to taste
- Coconut oil
Compound Butter
- ½ cup unsalted butter
- 5 cloves garlic, minced
- 3 sprigs thyme, leaves removed and finely chopped
- 3 stalks rosemary, leaves removed and finely chopped
- Kosher salt, to taste
Tools
- Knife
- Cutting board
- Cast iron skillet
- Microwave safe bowl or measuring cup
- Ice cube tray (I like the large, silicone molds)
Directions
- Combine all ingredients for the compound butter in a microwave-safe bowl or measuring cup and microwave on medium heat for about 1 minute, until melted.
- Pour the melted butter into an ice cube tray, being sure to get equal amounts of herbs into each cube.
- Refrigerate for at least 1 hour, until set. (Can be made ahead of time and extra cubes of butter can be frozen.)
- Pull steak from refrigerator and set out on counter for 30-60 minutes. Apply cracked pepper and kosher salt.
- Heat a large cast iron skillet over medium-high heat.
- Melt a couple tablespoons of coconut oil in the pan, then add the steak.
- Cook for 3-5 minutes on each side, until an internal temperature of 130°F (medium-rare) has been reached.
- Let rest for several minutes. While resting, remove one of the pads of compound butter and rub over the steak.
- Slice against the grain into slices and serve!
