Range Fed Bone-In Rib Eye – Western Style
I paid a visit to the new Whole Foods Market nearby. The meat counter is filled with grass fed beef, believed to be better both for you and the environment than the grain fattened meats found at most stores. Growing up, the only meat I knew was grass (or range) fed. Prepared properly, the meat carries the sweetness of the open range. The key is not to overcook it!
I purchased a bone in rib eye, and went home to prepare it following an old recipe from my great aunt. She used a cast iron pan over open flame. I like to use cast iron, but finish the steak in a warm (400 degree) oven. Please note that a grass fed ribeye is done when the internal temperature reaches 130 degrees.
For the rub –
- 2 lb bone in rib eye (grass fed)
- 2 sprigs rosemary
- 6 sprigs thyme
- 6 garlic cloves (smashed)
- 4 strips of lemon peel (no rind)
Use a grinder or mortar and pestle to create a dry paste. Salt the meat, then rub both sides with half of the mixture. Wrap the meat and refrigerate it for 4 hours to overnight.
Reserve the other half of the rub, and mix it with about three tablespoons of butter. This will be used for finishing the meat.
Remove the rib eye from the wrap, and let it warm to room temperature. Brush off the rub and pat the meat dry with a paper towel. Rub the meat with olive oil, then sear in a cast iron pan for two minutes on each side.
Remove from the flame, turn the meat one more time and add the butter/rub mix. Place in a warm oven to finish for 3 – 4 minutes (until internal temperature reads 130 – medium rare).
Remove from oven and let the meat rest on a platter for 10 to 15 minutes to firm. I like to cut the meat from the bone, slice it, and then reassemble on a platter surrounded by potatoes, like our simple roast potato recipe featured in our Spring 2013 Pocket Watch Newsletter available on this web site.
And, don’t forget the wine. This grass-fed rib eye is excellent with red wine, especially our 2012 Heritage Cabernet Sauvignon or our 2012 Founder’s Merlot.