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RIB EYE STEAKS WITH CABOT COMPOUND BUTTER Recipe

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This recipe for RIB EYE STEAKS WITH CABOT COMPOUND BUTTER is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons Cabot Salted Butter, softened
1 small clove garlic, minced
1 teaspoon chopped rosemary
1 teaspoon chopped tarragon
½ teaspoon cracked black pepper
2 large boneless rib eye steaks, about 1 pound each
1 teaspoon coarse kosher salt
2 teaspoon avocado oil or organic canola oil
Directions:
Directions:
Prep: 15 mins | Cook: 15 mins | Total: 1 hr 30 mins

MASH butter, garlic, rosemary, tarragon and pepper in small bowl. Refrigerate 1 hour until hard.
PULL steak from the refrigerator to bring to room temperature about 30 minutes before cooking, pull
PREHEAT oven to 450°F. PAT steaks dry with paper towels. Sprinkle all over with salt.
HEAT oil in a large heavy skillet over high heat. Add steaks to hot skillet and allow to sear, undisturbed until the edges of the steak are browned along the bottom edge and the sides of the steak looks cooked about half-way up the side, 5 to 7 minutes. Flip over and transfer the skillet{s} to the oven. Roast until the steaks are cooked to desired doneness. For medium-rare, they will register 128 degrees F [*see note} when tested with an instant read thermometer, 5 to 7 minutes. Transfer the steaks to a carving board, tent with foil and allow to rest at least 5 minutes.
CUT steaks in half. Divide the butter into 4 portions and serve steaks with a compound butter on top.
Personal Notes:
Personal Notes:
Steaks will continue to cook from carry over heat. Pulling them out of the pan at 128 degrees will allow the temperature to rise to between 130 and 135 degrees. The USDA recommends cooking steak to an internal temperature of 145 degrees.

 

 

 

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