Grass-Fed Ribeye Steak Recipe

Recipe By CookingAtMark's

Preparing the Steak:

Remove the steak from the refrigerator and allow it to sit at room temperature for about an hour. This step is crucial for ensuring that the steak cooks evenly throughout. After it has come to room temperature, generously season the steak with salt and pepper on both sides. Let it rest with the seasoning for about 30 minutes; this not only allows the steak to absorb the seasoning, enhancing its flavour profile but also helps achieve a better sear on the outside.

Cooking the Steak:

Preheat a cast-iron skillet over high heat until it is smoking hot. This is a critical step to ensure that your steak develops that beautiful, flavourful crust that's a hallmark of a great ribeye. Once the skillet is sufficiently hot, carefully add your seasoned grass-fed ribeye steak to the pan. Cook it for about 30 seconds to 1 minute on each side, just until it starts to develop a rich, golden-brown crust. At this point, the steak should have a grayish colour on its surface, signalling it’s time to remove it from the pan. Set the steak aside on a plate. This brief searing locks in the flavours and juices, setting the stage for the next steps of cooking.

Preheat a cast-iron skillet over high heat. Once hot, add the steak and cook for about 30 seconds to 1 minute on each side until it develops a gray colour. Remove the steak from the pan and set it aside.

Infusing the Flavours:

Reduce the heat to medium and add the butter, crushed garlic, thyme, and sage to the pan. Allow the butter to melt completely, swirling the pan gently to mix the ingredients. This blend of aromatics will begin to infuse the butter with a rich, complex flavour, perfect for basting the steak. After about 30 seconds, when the fragrance of garlic and herbs becomes prominent, the mixture is ready for the next step. This process imparts the steak with delightful flavours and contributes to a mouthwatering aroma that fills the kitchen.

Reduce the heat to medium and add the butter, crushed garlic, thyme, and sage to the pan. Let the butter melt, and the aromatics infuse for about 30 seconds.

Finishing the Steak:

Add the steak back to the pan with the now fragrant butter mixture. Gently spoon the butter, garlic, thyme, and sage over the steak continuously for about 30 seconds to 1 minute. This will not only cook the steak to the desired doneness but also ensure that it's basted in those rich, aromatic flavours, giving the steak a beautiful auburn brown colour that is visually appealing and mouthwateringly flavourful. Once this is achieved, carefully remove the steak from the pan and transfer it to a plate. Allowing the steak to rest for about 10 minutes before serving is crucial. This resting period lets the juices redistribute throughout the steak, ensuring each bite is as juicy and flavourful as the last.

Resting before Serving

In this recipe for Grass-Fed Rib Steak, it's essential to reiterate the importance of the resting period before serving. Allowing the steak to rest for about 10 minutes is not merely a recommended step but a crucial one. This period of rest enables the juices driven to the steak's center during cooking to redistribute throughout the meat, ensuring that each slice is succulent and full of flavour.

Additionally, it's worth noting again the distinctions between cooking grass-fed and grain-fed beef. Grass-fed beef, with its lower fat content, cooks more quickly and thus requires a more attentive approach to avoid overcooking. This recipe leverages this quality, ensuring the steak remains tender and moist. By following these instructions, you take full advantage of the unique qualities of grass-fed ribeye, creating a memorable, delicious experience that highlights the meat's natural flavours.

Note:

Special Cooking Acknowledgment:

When preparing grass-fed beef, it's critical to understand that cooking times will vary significantly from those of grain-fed counterparts. Grass-fed beef tends to cook about 30% faster due to its lower fat content, making vigilance key to avoid overcooking. Additionally, the principle of residual heat—where the steak continues to cook even after being removed from the heat source—plays a crucial role in achieving the perfect doneness. This phenomenon accentuates the importance of removing the steak slightly before it reaches the desired internal temperature, allowing the residual heat to bring it to perfection during the resting period. Keeping these factors in mind will ensure that your grass-fed steak is cooked to tender, juicy excellence every time.

Rib Steak vs Ribeye Steak:

The Rib steak and Ribeye steak are the same cut of meat, the only difference is the Rib Steak includes the rib bone. 

Original Recipe By CookingAtMark's