Ribeye with Compound Butter

5 from 1 vote

Ribeye with Compound Butter

This is a rich meal perfect for special occasions. Ribeye is cooked sous vide to the desired doneness and then quickly pan seared for a beautiful golden crust. Top with a flavored compound butter. Here, black garlic lends an almost balsamic sweetness. But feel free to use a clove of fresh garlic and/or any finely chopped fresh herbs or spices you like.

Course Main Course

Cuisine American

Keyword beef, dairy-free, dinner, easy, egg-free, holiday, lunch, main, nightshade-free, nut-free, ribeye, special, Valentine's Day

Prep Time 15

Cook Time 2 10

Total Time 2 30

Servings

Calories 660kcal

Author Jenny Ross

Ingredients

1 pound ribeye steaks 2, 8 ounce steaks, at least 1 inch thick
salt and pepper to taste
1 tablespoon avocado oil
4 tablespoons butter or butter flavored coconut oil for dairy-free, chilled until slightly solidified
1 bulbs black garlic
1 tablespoon lemon juice 1 lemon

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Instructions

Season the steaks with salt and pepper then transfer to a sous vide safe bag. Cook for 1-2 hours at 129ºF for medium rare. For more information on cooking steak sous vide, see here.
While the steak cooks, set out butter and let it come to room temperature. When the butter is soft, add in the black garlic clove and use the back of a spoon to mash the garlic and incorporate it into the butter. Season with a generous pinch of salt and some pepper, to taste. Set aside
When the steak is cooked, remove it from the sous vide bag and dry thoroughly on paper towels (this is important to get a nice golden crust). Let the steak sit for at least 5 minutes.
In the mean time, heat a large cast iron pan over high heat. When hot, add the avocado oil. When the oil is hot, add the steaks and sear for 1-2 minutes per side, until well browned on both sides. Use tongs to hold the sides to the pan as well, making an effort to sear any exposed fat. Let rest 5 minutes before topping with the compound butter and serving with a squeeze of lemon juice.

Notes

The compound butter serves 4. I like to freeze leftovers to have on hand for future use. If you use regular garlic rather than black garlic, the carb count is 1g total. If you do not have a sous vide cooker, then a reverse sear is the other way to cook this best. See instructions here.

Nutrition