This video recipe for Rib Eye Steak "Steakhouse" Style is the third in the series of videos I'm doing that focus on cooking various cuts of grass-fed beef. As usual, this beef came from my friends at Normanton Farms.
The rib eye is most steak lovers' favorite cut. A fatty and flavorful steak that can be pan-seared, broiled, or grilled with equally delicious results. I called the video Steakhouse Steak because I'm showing two classic steakhouse techniques; a traditional dry-rub seasoning blend, and a flavored butter called a "beurre maitre d' hotel."
I'm doing a very simple garlic and parsley butter, but a "hotel butter," (aka compound butter) can be made with just about anything. They often contain shallots, vinegar, other herbs, and are often fortified with salt and pepper. I just left mine plain since I was serving it on a very well seasoned piece of rib eye.
Speaking of seasoning; I joked about this seasoning blend being a "secret," but this is a well-known steakhouse standard. The funny thing is, very few home cooks bother to use a rub like this and then wonder why the steaks at Ponderosa Pete's House of Beef taste so much better.
As usual I remind the viewers that grass fed beef is lower in fat, cooks faster, and can dry out if over-cooked. I only cooked mine for 3 minutes per side and was rewarded with a juicy, flavorful steak. Adjust as you see fit. Enjoy!
2 tsp kosher salt
2 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
Hotel Butter Ingredients:
4 tbsp butter
1 tbsp fresh chopped Italian parsley
1/2 to 1 clove garlic, crushed fine
salt and pepper optional