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2 - 1/2 inch thick ribeye steaks
4 - teaspoons Bourbon Barrel Smoked Pepper
4 - teaspoons Himalayan Pink Salt
2 - Tablespoon Olive Oil
2 - Tablespoons Compound Butter
We selected a top-quality boneless ribeye with beautiful marbling and a cap and eye that are almost the same size. There are the requisite lumps of fat on the edges and in the middle of the ribeye, but most of the fat in the steak comes from the marbling. This renders into the meat while cooking and keeps it succulent. Look for steak that is a healthy red color and evenly sliced, for even cooking.
We coat the ribeye on both sides with Bourbon Barrel Smoked Pepper, Himalayan Sea Salt and a hearty Extra-Virgin Olive Oil. With meat this good you don’t have to get crazy with flavors, and we just want to let its natural appeal come through. The smokiness and bourbon-sweetness of the pepper adds oomph to the crust that forms when you sear steak in a hot pan, and the peppery bite comes in at the end. Finishing a steak in the oven allows the cooking process to continue without overcooking the exterior, allowing for a gorgeous interplay between caramelized crust and a juicy interior.
Because we can’t leave well enough alone we had to make Compound Butter for this steak, and the rich tomato and fragrant tarragon blend run in buttery streams in and around the meat. What heat has rendered out, let butter put back in. This steak is melt-in-your-mouth tender, with pops of heat, sweetness, smoky oak, and texture from the Bourbon Barrel Smoked Pepper.
For steaks that are 1-1/2 inches thick, sear in a pan for two minutes per side and put in a 350°F oven for 10 minutes. Adjust accordingly for smaller or larger sized steaks.
Makes 2 servings.
Prep time: 30 minutes
Cook time: 30 minutes