A Ribeye with Grass-Fed Butter and Pasture-Raised Eggs is a luxurious, protein-packed meal that’s perfect for a satisfying dinner or a high-protein brunch. The rich flavors of the grass-fed butter and the creamy pasture-raised eggs elevate the ribeye steak to a whole new level. Here’s a simple and delicious recipe:
Ingredients:
- For the Ribeye Steak:
- 1 Ribeye steak (about 1-1.5 inches thick, 12-16 oz)
- 2 tbsp grass-fed butter (divided)
- 2 cloves garlic, smashed
- 2-3 sprigs fresh thyme or rosemary (optional)
- Salt and pepper, to taste
- For the Eggs:
- 6 pasture-raised eggs (free-range, non-GMO, corn and soy-free)
- 1 tbsp grass-fed butter
- Salt and pepper, to taste
- Fresh herbs for garnish (optional)
Instructions:
1. Prepare the Ribeye Steak:
- Remove the ribeye steak from the fridge and let it come to room temperature for about 30 minutes before cooking. This ensures even cooking.
- Pat the steak dry with paper towels and season generously with salt and pepper on both sides.
2. Cook the Ribeye Steak:
- Heat a heavy skillet (preferably cast iron) over medium-high heat for about 3-4 minutes until it’s very hot.
- Add 1 tablespoon of grass-fed butter to the skillet. Once it melts and starts to bubble, add the ribeye steak.
- Sear the steak for 4-5 minutes on the first side, without moving it, until a deep brown crust forms.
- Flip the steak and add the smashed garlic cloves and fresh thyme or rosemary to the pan.
- Add the remaining 1 tablespoon of butter on top of the steak. As it melts, tilt the skillet slightly and spoon the melted butter over the steak for extra flavor and moisture.
- Cook the steak to your desired doneness, typically 3-4 more minutes for medium-rare, or longer if you prefer it more well-done.
- Use a meat thermometer for accuracy: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, and 160°F for well done.
- Remove the steak from the skillet and let it rest for about 5-10 minutes before serving to allow the juices to redistribute.
3. Cook the Eggs:
- While the steak is resting, melt 1 tablespoon of grass-fed butter in a separate skillet over medium heat.
- Crack the eggs into the pan carefully, ensuring not to break the yolks. You can fry them sunny-side up or flip them for over-easy eggs, depending on your preference.
- Cook the eggs for about 3-4 minutes for runny yolks or longer for a firmer yolk.
- Season with salt and pepper to taste.
4. Serve:
- Slice the rested ribeye steak and plate it alongside your eggs.
- Garnish with fresh herbs like parsley, chives, or thyme if desired.
Serving Suggestions:
- Veggies on the Side: Serve with a side of sautéed spinach, roasted mushrooms, or grilled asparagus to balance the richness of the steak and eggs.
- Avocado: Add sliced avocado for a creamy, healthy fat boost that pairs perfectly with the steak and eggs.
- Hot Sauce: If you like a little heat, drizzle some hot sauce over the eggs or steak.
This Ribeye with Grass-Fed Butter and Pasture-Raised Eggs is an indulgent, nutrient-dense meal that’s packed with protein and healthy fats. Enjoy the rich flavors of the steak, the creamy eggs, and the buttery goodness in every bite!