Pink Peppercorn & Bourbon Venison Medallions

Rib-Eye Steak with Caramelized Shallots and Garlic Thyme Butter

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Recipe by @pinchofyum


Rib-Eye Steak with Caramelized Shallots and Garlic Thyme Butter

Rib-Eye Steak with Caramelized Shallots and Garlic Thyme Butter Recipe

Meat type
Beef
Cooking time
11-30
Serves
2-4
Preparation time
10

Made with Silver Fern Farms Net Carbon Zero 100% Grass-Fed Angus Beef Rib-Eye Steaks, this recipe is impressive for any occasion — whether you want to keep your menu exciting and fun through the holidays or just want to add a little spark and romance to a Tuesday night dinner. The beef is 100% grass-fed and pasture-raised on family farms in New Zealand — it’s like the beef you’d be served at the finest restaurants. It’s incredible. And the caramelized shallot with the bites of juicy steak might just be the best thing you’ve ever eaten in your life! ~ @pinchofyum

 


Rib-Eye Steak with Caramelized Shallots and Garlic Thyme Butter

Rib-Eye Steak with Caramelized Shallots and Garlic Thyme Butter Recipe

Ingredients

For the steak: 

  • 2 10oz Silver Fern Farms Net Carbon Zero 100% Grass-Fed Angus Beef Rib-Eye Steaks
  • 1 tsp coarse kosher salt
  • 1 to 2 Tbsp avocado oil
  • Black pepper to taste

For the caramelized shallots and garlic thyme butter:

  • 1 to 2 shallots, cut in half horizontally so they have a wide surface area to lay in the pan
  • 3 Tbsp butter
  • 3 whole cloves garlic, smashed
  • A few sprigs of thyme

Rib-Eye Steak with Caramelized Shallots and Garlic Thyme Butter

Rib-Eye Steak with Caramelized Shallots and Garlic Thyme Butter Recipe

Method

Salt the steaks in advance: Pat each of the steaks dry with paper towels. Sprinkle each side with ¼ teaspoon salt, gently rubbing it into the meat. Place salted steak on a metal rack fitted inside a sheet pan; let it rest, uncovered, in the fridge for 8 to 24 hours. (Example: salt it in the morning so it’s ready for dinner.)

Sear the steaks: Remove from the fridge. Pat dry again and let them rest at room temperature while you prep the other elements. Heat a cast-iron skillet over high heat with a small amount of avocado oil. Working with one steak at a time, add steak to the hot pan — you should hear a loud sizzle. Let it sit, undisturbed, for 3 minutes. Flip the steak and do the same on the other side. This should give you a nice golden-brown crust on the outside of the steak. Remove the steak and let it rest on a rack for at least 5 minutes.

Caramelize the shallots: While the steak is resting, drop the heat to low so the cast iron starts to cool down. When the pan is no longer scalding hot, add the butter and the shallots, placing them face-down in the pan. Give the butter a stir and keep it moving so it doesn’t burn; leave the shallots face-down so they get golden brown and caramelized.

Add the garlic and thyme: Add the garlic and thyme to the cast-iron skillet and allow it to infuse for a moment. Add the rested steak(s) back into the pan for one last blast of heat and flavor, basting the steaks with the butter. After 1 to 2 minutes in the skillet with the butter, remove the steaks again and let rest for a few more minutes. For medium rare, you’re looking for an internal temperature of 135° F on an instant-read thermometer.

Serve the steaks with mashed potatoes and a green vegetable, alongside the caramelized shallots and a spoonful of any remaining infused butter.

Recipe source: @pinchofyum


Recommended Cut:

Silver Fern Farms
Net Carbon Zero
100% Grass-Fed Angus
Beef Rib-Eye Steak

With a bold beef flavor, grass-fed marbling and exceptional tenderness, our aged Angus Beef 10oz Rib-Eye steak is the perfect cut for serious steak-lovers.


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