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) |
