Hello. This is Chef John from foodwishes.com and welcome to another installment of cooking with Grass fed beef. Today we’re doing Rib Eye Steaks. So I’m calling this steak house steak because I’m going to show you some steak house tricks and with nice thing like this you don’t want to do too much. By the way these are from Normanton farms, a grass fed beef. This rib eye steaks normally run between 10 and 12 ounces let say it’s a good average size about an inch and a quarter to an inch and a half thick and like any frozen steak you want saw them gradually in the refrigerator for a couple of days. You want to make sure your pat it very dry. See there’s no surface moisture on there and then you’re going to let sit and come to room temperature for at least 20 30 minutes.
All right so the first thing we’re going to do here for our steakhouse steak is something called the hotel butter also known as a compound butter. Sometimes it’s called the Burma today hotel if you want to go French on somebody. So what are we going to do is we’re going to take a couple of tablespoons of soften butter, just room temperature. Half a clove of garlic, you don’t need too much and then we’re going to chop up some fresh parsley couple of tablespoon. So this is a really simple version. Some of them have shallots in it, another herb. I like to keep it really simple so I just have butter, garlic and parsley. We’re going to mix that up really well and when it’s all mix, I’m going to put out a piece of plastic, spoon my compound butter on the piece of plastic. Roll it up and just twist the end until like a little butter sausage. Like a little butter worst. I’m going to put that in the refrigerator or freezer till it gets solid. And what are we going to do later is we’re going to slice that and serve it on top of our steak.
The next thing we need for our steak house steaks is some clarified butter and all that is butter that I microwave and then I spoon off the foamy top so I just have access to that pure butter oil that beautifully yellow clarified butter. Onto the next steak house steak step which is your secret steak house steak seasoning mixture. This recipe is only known by Collis thousands of X in current steakhouse employees but what it is, is a little bit of garlic powder. A little bit of onion powder, paprika, black pepper and kosher salt. And I will have the exact proportions on the website so check it out.
Now what we’re going to do is we‘re going to cook these steaks on a hot grill pan. I really like this case grill on the pan for this so I’m going to put that over high heat for about 5 minutes to preheat it all right and then we’re going to prep our steak which is the clarified butter, about a teaspoon on each steak. Remember the steak have been off for half hour so the room temperature. So want to spread the clarified butter on there, that’s going to do two things. It’s going to make it get a really nice sear and really nice crust one to put on that hot cast iron grill pan but it’s also going to help the top-secret steakhouse steak seasoning mix stick to the surface. All right so we did that side, flip it over, we’re going to do the other side the same way. A little bit of clarified butter and you can do this with oil if you want but it just doesn’t have the flavor in that just delicious nuttiness of the clarified butter once it sears on there. And make sure you put enough seasoning, that’s why the steak you made last time you work that good. Never how you can tell people relying when you said how was in that goes? Its good and its good, I like it because you under seasoned it. So don’t be afraid, get them on a seasoning.
I grill this hot, we’re going to lay those steaks down and then don’t touch them. I’m going to let this sear for exactly three minutes. Now I’m trying to cook this right between rare and medium rare. Remember grass fed beef cooks faster and it is ideally eating a little rare than conventional beef because this is very low fat. So for me, three minutes per side is just about perfect and then we’re going to let it rest with some foil on it and its going to continue to cook. So after three minutes, I’m going to flip those over, they have just beautiful, beautiful sear on their, again that’s that clarified butter and our seasoning mix. It’s going to go three minutes on that side here in.
All right after the three minutes on that side, if you likely close to a medium give a one extra minute on each side but for me three minutes was perfect. On each side I took it off and very important because this is going to finish the cooking. I’m going to put some foil on it, shiny side down. I’m not going to make it air tight. I want a little bit of an opening there. I don’t want to steam and I’m just going to let that sit for exactly 5 minutes which is the perfect them on a time to slice up my now cold Burma today Hotel or hotel butter all right. Look how beautiful it is.
All right in homage to the steak house, I’m not going to put any vegetable here just potatoes. By the way, homage is French for Homage. I’m going to put my rested steak down, spoon over a couple of spoons of whatever juices leak out. The butter goes on there, it hits that hot steak, it starts to melt just amazing. This will get on any steak but especially delicious with this grass fed rib eyes. I want to cut into this, just for me perfect medium rare. All right, so again three minutes per side for me. You like it a little more medium, cook in extra minute or two look at that unbelievably pink, juicy succulent.
So anyway that’s my version of a steakhouse steak, seasoning mix, really hot grill pan, clarified butter, compound butter to serve it with also know as Burma today Hotel. All right and it was kind of a big piece. Let me cut that half, let me try this. Oh man, that was good as it would. I hope you give that a try. Go to the site, the ingredients or the butter and the spice mixer there and as always, enjoy.
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