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My BigMouth Blog | A Blog by Jason Glover

Wagyu Ribeye with Compound Butter

Wagyu Ribeye with Compound Butter - Dads That Cook

By Jason Glover

DifficultyBeginner

The simplest, most flavorful steak you'll ever taste! A perfectly marbled ribeye topped with a simple, herb compound butter.

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Yields2 Servings
Prep Time10 minsCook Time8 minsTotal Time18 mins

Ribeye
 kosher salt and freshly ground pepper, to taste
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
 cutting board
 cast iron skillet
 microwave safe bowl or measuring cup

Compound Butter
1

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.

2

Pour the melted butter into an ice cube tray, being sure to get equal amounts of herbs into each cube.

3

Refrigerate for at least 1 hour, until set. (Can be made ahead of time and extra cubes of butter can be frozen.)

Cook the Steak
4

Pull steak from refrigerator and set out on counter for 30-60 minutes. Apply cracked pepper and kosher salt.

5

Heat a large cast iron skillet over medium-high heat.

6

Melt a couple tablespoons of coconut oil in the pan, then add the steak.

7

Cook for 3-5 minutes on each side, until an internal temperature of 130°F (medium-rare) has been reached.

8

Let rest for several minutes. While resting, remove one of the pads of compound butter and rub over the steak.

9

Slice against the grain into slices and serve!

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Ingredients

Ribeye
 kosher salt and freshly ground pepper, to taste
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
 cutting board
 cast iron skillet
 microwave safe bowl or measuring cup

Directions

Compound Butter
1

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.

2

Pour the melted butter into an ice cube tray, being sure to get equal amounts of herbs into each cube.

3

Refrigerate for at least 1 hour, until set. (Can be made ahead of time and extra cubes of butter can be frozen.)

Cook the Steak
4

Pull steak from refrigerator and set out on counter for 30-60 minutes. Apply cracked pepper and kosher salt.

5

Heat a large cast iron skillet over medium-high heat.

6

Melt a couple tablespoons of coconut oil in the pan, then add the steak.

7

Cook for 3-5 minutes on each side, until an internal temperature of 130°F (medium-rare) has been reached.

8

Let rest for several minutes. While resting, remove one of the pads of compound butter and rub over the steak.

9

Slice against the grain into slices and serve!

Wagyu Ribeye with Compound Butter

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