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Shop the Sale: Butter-Basted Ribeye Steak


Butter-Basted Ribeye SteakThis year, I’m not going to have a big crowd for Christmas dinner. In addition, none of the guests I will have really care if the meal is “traditional” or not, so we’re going with “not.” However, you can’t go wrong with any meal at any time with ribeye steak, on sale this week at Brookshire’s.

Beautifully marbled and full of flavor, ribeyes are my favorite cut of steak. My sweet boyfriend, Paul, usually grills them outside, but you never know just what the weather will be doing on Christmas. This year, we plan to cook them inside in the cast iron skillet. I can almost smell it now! I grow rosemary from my back porch so that will be fresh too, and the smell of browning butter combined with the sound of sizzling meat can’t be beat.

When I first read this recipe, I thought you’d actually spoon melted butter over the steaks to baste it, and while you don’t really do that, you COULD. That would also be delicious, so I changed the recipe to reflect that. Don’t add the herbs until the second stage, as they’ll get burned and bitter.

Enjoy these steaks for your Christmas dinner, or any other meal, because you really can’t go wrong with ribeye!

Butter-Basted Ribeye Steaks

Ingredients:
4 boneless ribeye steaks, about 1 lb each
sea salt and freshly ground pepper, to taste
3 Tbs extra virgin olive oil
4 Tbs butter
4 thyme sprigs
3 garlic cloves
2 rosemary sprigs

Directions:
Bring the ribeyes to room temperature. Drizzle with olive oil, and rub with salt and pepper to taste.

Heat 2 tablespoons of olive oil in a cast iron skillet until the oil shimmers and gives off a nutty smell.

Add the steaks and cook over high heat until the steaks are crusty on the bottom, about 5 minutes.

Flip the steaks and add butter, thyme, garlic and rosemary.

Continue to cook over high heat, spooning the butter, garlic and herbs until steaks are cooked to desired doneness.

Remove steaks from the pan, and let them rest for about 10 minutes before slicing into them.

Serves 4

Nutritional Information: Calories Per Serving: 1279, Calories from Fat: 957, Fat: 106 g, Trans Fat: 4 g, (40 g Saturated Fat), Cholesterol: 271 mg, Sodium: 904 mg, Potassium: 13 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 81 g.

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