Description
A thick, succulent bone-in ribeye seared to perfection and topped with a decadent, earthy, and sweet truffle-infused compound butter.
Ingredients
1 (32 oz) Cowboy Ribeye (bone-in)
2 tbsp Grapeseed or Avocado oil
1 tbsp Kosher salt
1.5 tsp Freshly cracked black pepper
4 tbsp Unsalted butter (softened)
1 tsp Black truffle oil
1 tbsp Raw honey
3 cloves Garlic (smashed)
2 sprigs Fresh rosemary
Instructions
Step 1: Remove the steak from the fridge 1 hour before cooking and pat dry with paper towels.
Step 2: Combine the softened butter, truffle oil, and honey in a small bowl until smooth; chill until needed.
Step 3: Season the steak generously on all sides with salt and pepper.
Step 4: Heat a cast iron skillet over high heat until smoking; add the oil.
Step 5: Sear the steak for 4 minutes per side to develop a dark, crusty exterior.
Step 6: Lower heat to medium, add 1 tbsp of plain butter, garlic, and rosemary; baste the steak for 3-5 minutes.
Step 7: Remove the steak when it reaches an internal temperature of 125°F for medium-rare.
Step 8: Top with a generous dollop of truffle honey butter and rest for 10-15 minutes before serving.
Notes
Ensure the pan is screaming hot before the steak hits the surface to get that signature steakhouse crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Butter Basting
- Cuisine: American
Nutrition
- Serving Size: 1/2 steak
- Calories: 1180 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 82g
- Saturated Fat: 38g
- Unsaturated Fat: 40g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 88g
- Cholesterol: 210mg
