Ribeye with Spring-Compound Butter
Add a bit of luxury to your menu with a delicious, juicy steak paired with herby compound butter. For those accustomed to cooking steak, prepare the ribeye as you prefer. The addition of the compound butter will add another level of flavor as your steak is resting. Pair this easy and hearty recipe with potatoes, pasta, bread or greens.
Not a steak lover? The compound butter can be combined with any number of proteins, potatoes or vegetables for a flavor booster to any side or entree. Store it for up to a week in an airtight container.
- 1.5 lb Boneless Ribeye steak
- One stick of unsalted butter, softened
- Italian parsley, finely chopped
- 1 shallot, finely diced or seasonally available alliums such as spring onions, leeks, scallions, chives
- 1 teaspoon lemon juice
- 2 garlic clove, minced
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Prep Ahead: Season all sides of the steak liberally with salt and pepper, at least 4-8 hours ahead of cooking. For best results, pre-heat cast iron pan indirectly placed over Takibi Fire and Grill for approximately 20-25 minutes. Be careful not to de-season coating. Compound butter can be made ahead and stored and chilled in an airtight container. For Compound Better: Combine all the ingredients together in a bowl and gently mix together until completely combined. Once combined, store in an airtight container to allow flavors to meld. Complete this step ahead of your camping trip for best results. For Steak: Set hot cast iron pan over burner or Takibi at high heat. Add 1 tablespoon of neutral oil such as vegetable or avocado oil and heat until shiny. Gently place ribeye into pan, be careful to avoid splashing hot oil. Cook the steak, flipping every 1 minute over medium-high heat, for 6 minutes total. Reduce heat to medium-low and depending on thickness or cut of ribeye, cook for an additional 4-6 minutes, flipping every 60 seconds to develop an even sear on both sides. Once cooked, remove from pan and place on a cutting board to rest for 5-10 minutes. Top the resting steak with compound butter and cover in foil or a plate to retain heat and to allow the steak to continue cooking evenly. Serve with a side of your choosing! Explore more recipes in the Time Outside Journal and find everything you need for a reimagined camp kitchen in our IGT collection. |
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Serves
1-2 people
COOK TIME
25 minutes
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Prep Ahead:
Season all sides of the steak liberally with salt and pepper, at least 4-8 hours ahead of cooking. For best results, pre-heat cast iron pan indirectly placed over Takibi Fire and Grill for approximately 20-25 minutes. Be careful not to de-season coating.
Compound butter can be made ahead and stored and chilled in an airtight container.
For Compound Better:
Combine all the ingredients together in a bowl and gently mix together until completely combined. Once combined, store in an airtight container to allow flavors to meld. Complete this step ahead of your camping trip for best results.
For Steak:
Set hot cast iron pan over burner or Takibi at high heat.
Add 1 tablespoon of neutral oil such as vegetable or avocado oil and heat until shiny.
Gently place ribeye into pan, be careful to avoid splashing hot oil. Cook the steak, flipping every 1 minute over medium-high heat, for 6 minutes total.
Reduce heat to medium-low and depending on thickness or cut of ribeye, cook for an additional 4-6 minutes, flipping every 60 seconds to develop an even sear on both sides.
Once cooked, remove from pan and place on a cutting board to rest for 5-10 minutes. Top the resting steak with compound butter and cover in foil or a plate to retain heat and to allow the steak to continue cooking evenly.
Serve with a side of your choosing!
Explore more recipes in the Time Outside Journal and find everything you need for a reimagined camp kitchen in our IGT collection.
