Happy Father’s Day! We’ve got three words for you: butter-basted ribeye.
All you need is a very generous tablespoon of grass-fed butter, a Beetnik ribeye steak , and a sprig of fresh rosemary.
First, begin by placing pan on low-medium heat. Make sure that the heat is not too high, as we do not want to burn the butter. Toss in the grass-fed butter and let it melt. While the butter melts in the pan, season your freshly thawed ribeye with sea salt and cracked pepper. Keep a very close eye on the pan and make sure the butter does not become brown. You want to keep it bubbly and golden!
As soon as your butter bubbles, place the seasoned ribeye in the pan and begin to baste immediately. Scoop the melted butter with the spoon and distribute all over the steak, over and over. Toss in your sprig of rosemary for added flavor. Continue to baste, turning over every couple of minutes. Make sure to spend equal amount of time on each side, as we want the steak to cook evenly.
Cook until your desired degree of doneness. In this case, our steak was medium-rare. Watch the video for a demonstration of this recipe!
If you havent entered to win a Father’s Day Combo, make sure to do so before tomorrow, Monday June 9th! A random winner will be selected – it could be you!
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