Grass-Fed Rib Eyes with Garlic-Chive Butter

November 2, 2017

Juicy, flavorful, and tender, a grass-fed rib eye is simply a great steak. And so you don’t want to mess with it too much. This garlic-chive butter is just what a rib eye deserves—a flavorful bit of something that comes together quickly and easily, and that makes an already special steak even more so. (Choose grass-fed for extra conjugated linoleic acid, or CLA, which has anti-cancer properties and might also help with weight management.)

Rib-Eye Steak with Garlic-Chive Butter

SERVES

PREP TIME

15 min

COOK TIME

15 min

Ingredients

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

Directions

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.