As you can imagine, this cut of steak is from the rib section. What makes it different from a rib-steak? A rib eye is the center best portion of the rib-steak with the bone removed. Interestingly, in Australia the term rib eye is used for this cut of steak with the bone, and when the bone is removed it’s called a Scotch fillet. Now you can impress the locals on your next Aussie adventure!
The rib eye is flavourful, tender and juicy. It has a luscious marbling of fat and is ideal for quick high-heat cooking (think BBQ or cast-iron skillet for best results).
Does grass-fed make a difference taste wise? I would say yes!
The fat has more of a melt in your mouth consistency with grass-fed. Health-wise there are also added benefits to choosing grass-fed beef like lower total fat, more antioxidants and more omega-3 fatty acids.
- Grass Fed Rib Eye Steak
- 2 Tbsp Avocado Oil
- 1/4 Cup Butter
- 75g Blue Cheese
- Salt and Pepper to taste
- Fresh Herbs for Herb Brush: Sage, Rosemary, Thyme
- Take your rib eye steak out of the fridge 30mins-1 hour before cooking, season all sides well with salt and pepper
- Prepare your herb brush bundle by washing your fresh herbs and tying them together by their stems
- Heat up the butter on low heat, in a small sauce pan, and allow the herb brush to sit in the butter for 1-2 mins in order to infuse the butter with the flavours of the herbs
- Heat up your cast-iron skillet until it is hot enough that water droplets thrown onto it will instantly sizzle and evaporate away
- Oil the pan with avocado oil, it should just start to smoke slightly, and then you can place your steak in the pan and allow one side to sear, about 3-5 minutes
- Flip the steak and begin searing the other side. After you flip the steak pour 3 tablespoons of the herb infused butter over the steak and grab the herb brush and start brushing! This will coat your steak in the wonderful fresh herb flavours
- After both sides have seared nicely I like to use metal tongs to hold the steak up on its sides to sear the edges of the steak
- Once all sides of your steak are nicely seared you can finish the steak in a preheated oven at 320 degrees to the desired doneness. Don’t forget to let your steak rest for 5-10 minutes after you take it out before cutting into it!
- Add the blue cheese to the sauce pan with the remaining herb infused butter and whisk well. After you remove your steak from your skillet you can also drain the drippings from the pan and add a table spoon into the sauce. It will add a rich beefy flavour.
- I like to slice my steak into pieces and drizzle some sauce across the slices, but you can feel free to slather the sauce on the whole steak, or cut pieces off and dip them into the sauce, whatever works for you!
Was Elowyn a fan of the sauce? What can I say she’s a #foodiebaby
Recipe By: Sofia Martimianakis