Look at this ribeye steak! If you are someone who eats red meat, we bet it’s literally calling your name. It’s so juicy and tender and then there’s that whole garlic-chive butter situation on top. This isn’t a restaurant meal, either. This is something you can do; it couldn’t be faster or easier to whip up. Serve it with a side of whatever veggies you have on hand, and call it dinner.
But, if you’re using grass-fed steak (which has less fat and more omega-3s than traditional beef), there are a few tricks to cooking it right. Here’s what to know:
How to Cook Grass-Fed Rib-Eye Steak
Grass-fed beef can quickly become tough and dry if you don’t know what you’re doing. Luckily, we’re here to help. Here are our best tips for optimal juiciness, flavor, and tenderness.
1. Let the steak come to room temperature before cooking.
Always (always!) remove your meat from the fridge and let it come to room temperature before cooking.
2. Sear over high heat to lock in moisture and flavor.
Sear over high heat first to brown the outsides, locking in moisture and flavor before turning down the heat, or finishing in the oven.
3. Use tongs to flip your rib-eye steak.
For an uber-juicy steak, don’t poke your meat while it’s cooking. Use tongs, rather than a fork or knife, to flip your steak. It’s a gentler way to handle the meat, and puncturing the skin allows moisture to escape.
4. Use a meat thermometer.
As previously mentioned, grass-fed beef can quickly become tough and dry, which is why cooking it to medium-rare is your best bet. Aim for an internal temperature of 125°F to 130°F.
5. Let it rest.
Remove your beef from the heat source just before it reaches the desired level of doneness. While the meat is resting, the internal temp will rise another 5 to 10 degrees, and the juices will re-integrate.
Rib-Eye Steak with Garlic-Chive Butter
PREP TIME15 min
COOK TIME15 min
8 fresh chives, cut into rough 1-inch pieces, plus whole chives for garnish
2 tablespoons packed flat-leaf parsley
4 garlic cloves
4 tablespoons unsalted grass-fed organic butter, room temperature
Fine sea salt, to taste
Freshly ground black pepper, to taste
3 (10- to 12-ounce) grass-fed rib-eye steaks, about 1-inch thick, excess fat trimmed
2 tablespoons extra-virgin olive oil
In the bowl of a food processor, combine the cut chives, parsley, and garlic and pulse until chopped coarsely, scraping down the bowl as necessary.
Add the butter and pulse to combine, scraping down the bowl as necessary. Add salt and pepper to taste. Transfer to a small bowl and set aside.
Sprinkle both sides of the steaks with salt and pepper.
In a large skillet over medium-high heat, heat the oil. Add the steaks and cook, without moving, to desired doneness, about 3 1/2 minutes per side for medium-rare.
Transfer the steaks to a cutting board and spread about half the garlic-chive butter on top. Cover the steaks loosely with foil and let them rest for 5 minutes.
Cut the steaks on a diagonal into 1/2-inch slices and arrange on plates or a platter. Dot with the remaining garlic-chive butter and drizzle with any accumulated juices. Serve hot, garnished with the whole chives.