HERBED STEAK

There are few things better in life than steak basted by butter infused with fragrant herbs.

PREP TIME 30 MINUTES
DIFFICULTY BEGINNER - INTERMEDIATE
GOOD FOR 2 PEOPLE
2 PIECES (400-500 G EACH) AGED ANGUS RIBEYE STEAK, PRIME GRADE
- OR DRY AGED ANGUS RIBEYE PRIME OR CHOICE GRADE STEAKS OR CAB RIBEYE CHOICE GRADE STEAKS
2 PIECES GARLIC CLOVES
1 PIECE FRESH THYME
4 TBSP BUTTER, UNSALTED
TO TASTE SALT & PEPPER

STEPS

1 Preheat your skillet to medium high heat until smoking hot.
2 Season your steaks with salt and pepper on both sides.
3 Once your pan is nice and hot, sear your steaks about 1 minute per side.
4 When both sides have been seared, lower your heat then add the butter, garlic and thyme.
5 Baste your Ribeye with the infused butter until well coated.
6 Let steak rest for double the amount of cooking time before serving.

TIPS

1 Letting your steak rest properly will ensure juices are kept in the steak.
2 Basting your steaks with infused butter will not only add flavor but help add more fat to ensure tenderness of the steak.
3 Make sure to thaw out your steak in the chiller about 24 hours before cooking (depending on the size and power of your refrigerator)
HOW TO USE A MEAT THERMOMETER
ASIAN BEEF LETTUCE CRUNCH