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Chef Chris Coombs Ribeye Steaks with Herb Butter

Prep Time: 10 Minutes   
Cook Time: 10 Minutes  
Serves 4


Main cut: Thomas Farms Grass Fed Ribeye Steak
Alternate cut: Thomas Farms Grass Fed Flank Steak
3 tablespoon canola oil
1/4 cup unsalted butter
6 sprigs fresh thyme leaves
4 cloves garlic
1 sprig fresh rosemary leaves


1. Season the ribeye steaks with a generous amount of salt and pepper. Let the meat stand at room temperature for 30 minutes. In a large cast-iron skillet, heat the canola oil until light smoke appears.

2. Add the steaks and cook over high heat until browned and well seared on the bottom, about 5 minutes. Turn the steaks and sear the second side in the same way, about 4 minutes. Reduce the heat to medium and add the butter, thyme, garlic and rosemary to the skillet. Cook while basting the steaks with the foamy butter, garlic and herbs, until the steaks are medium-rare, 4 minutes longer.

3. Transfer the steaks to a cutting board and let them rest for 10 minutes. Slice the steaks across the grain and serve with any additional herb butter.

Recipe courtesy of True Aussie Beef & Lamb

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