Go Back
–+ servings
Slices of medium-rare steak arranged on a white plate, garnished with fresh herbs such as rosemary and thyme, and accompanied by a piece of roasted garlic.

Regenerative Beef Ribeye with Charred Garlic & Herbs

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Dry Brine 1 day
Total Time 1 day 30 minutes
Servings: 2
Course: Dinner, Meat
Cuisine: American, Steakhouse
Calories: 18
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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.

Tried this recipe?

Let us know how it was!