Regenerative Beef Ribeye with Charred Garlic & Herbs

A beautifully seared regenerative beef ribeye from Force of Nature, dry-brined to intensify its beefy flavor, then basted in rich brown butter with garlic, rosemary, and thyme. Two quick sears and a rest lock in the crust without overcooking the center.

Why You'll Love Regenerative Beef Ribeye with Charred Garlic & Herbs

The sear happens in two stages: a 60-second first sear to build the crust, then a 30-second second sear to reinforce it without pushing past the center. Melting the butter before basting keeps the baste smooth, and a 5-minute rest lets the juices redistribute.

Tips and Tricks

• Timing is Key: The initial 60-second sear creates a crust, while the second 30-second sear reinforces it without overcooking the center.
• Butter First: Melting the butter before basting ensures a smooth, even baste without burning the aromatics.
• Resting Matters: The 5-minute final rest allows the juices to redistribute, ensuring a juicy, tender steak.

Variations

• Herb Swap: Use sage and thyme for a deeper, earthier flavor.
• Citrus Finish: Add lemon zest to the butter for a bright, zesty lift.
• Peppercorn Crust: Coat the steak with coarsely cracked black pepper for a bold, peppery crust.

Substitutions

• Ribeye → NY Strip or Porterhouse for a different texture
• Butter → Ghee or beef tallow for a deeper flavor
• Rosemary → Tarragon or oregano for a more Mediterranean vibe

Best served with

• Truffle mashed potatoes
• Charred broccolini with lemon zest
• A bold Cabernet Sauvignon or smoky bourb

How to Store Leftovers

• Wrap tightly in foil or store in an airtight container for up to 3 days.
• Reheat in a skillet with a splash of broth or butter over low heat.

Common Questions

Regenerative Beef Ribeye with Charred Garlic & Herbs

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A beautifully seared regenerative beef ribeye from Force of Nature, dry-brined to intensify its beefy flavor, then basted in rich brown butter with garlic, rosemary, and thyme.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Dry Brine 1 day d

Total Time 1 day d 30 minutes mins

Servings: 2

Course: Dinner, Meat

Cuisine: American, Steakhouse

Calories: 18

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Ribeye Steak

• 1 Force of Nature regenerative beef ribeye
• Kosher salt to taste
• Black pepper to taste
• 1 tablespoon Olive oil

Garlic Herb Butter

• 4 tablespoon Unsalted butter
• 4 cloves Garlic smashed
• 2 Fresh rosemary sprigs
• 3 Fresh thyme sprigs

To Finish

• Fresh thyme sprigs for garnish
• Flaky sea salt to taste

Equipment

• Cast iron skillet
• Wire Rack
• Baking Sheet
• Tongs
• Spoon

Method

 

Dry-Brining the Ribeye

1. Pat the ribeye dry with paper towels. Season generously with kosher salt and black pepper on all sides.
2. Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for 1-24 hours.
3. Remove the steak from the fridge at least 30 minutes before cooking to bring it to room temperature.

Searing the Ribeye:

1. Preheat a cast iron skillet over medium-high heat until hot but not smoking.
2. Pat the steak dry again to remove any surface moisture.
3. Add 1 tablespoon olive oil to the skillet.
4. First Sear: Place the ribeye in the skillet and sear for 60 seconds per side.
5. Remove and rest for 2 minutes.
6. Second Sear: Return to the skillet for 30 seconds per side.
7. Rest for 3 minutes.

Finish with Butter

1. Lower the heat to medium.
2. Add 2 tablespoon unsalted butter to the skillet.
3. Allow the butter to melt and begin to foam.
4. Add garlic, rosemary, and thyme to the skillet.

Basting the Ribeye

1. Once the butter is melted and foaming, return the steak to the skillet.
2. Baste for 15 seconds per side, spooning the foamy butter over the steak.
3. Remove the steak and pour the garlic herb butter over it.
4. Let rest for 5 minutes.

Slicing the Ribeye

1. Slice the steak against the grain into thick slices.
2. Drizzle with remaining garlic butter and garnish with fresh thyme sprigs and flaky sea salt.

Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gSodium: 2mgPotassium: 48mgFiber: 0.3gSugar: 0.1gVitamin A: 1IUVitamin C: 4mgCalcium: 22mgIron: 0.2mg

Notes

Storage: Best served right after resting while the crust is still crisp. Leftover steak keeps in the fridge for up to 3 days; slice it cold for salads or sandwiches, or reheat gently in a low oven so it doesn't overcook further.

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