Farm raised Rib Steak with Garlic Chive Butter seared in a cast iron pan with sweet vine tomatoes bursting with flavor.
Dinner doesn’t have to be a major production. In fact, the best dinners are those that take as little as 15 minutes. Using fresh, high quality ingredients turns a simple dinner into a restaurant quality dinner. Find a local farm and stock up on meat. The quality of farm fresh meat surpasses your grocery store meat in both texture and flavor.
Farm Raised Rib Steak
Mama’s Garden in Deming, Washington supplied the rib steak for this Rib Steak with Garlic Chive Butter. A family owned farm supplying locals with USDA grass fed angus beef as well as seasonal vegetables, blueberries and plants.
Family owned means you know where your food comes from. Generations of hard working farmers bringing the same quality year after year. You can taste the quality in every bite. Once you try farm raised beef, fresh eggs and vegetables, you will be hooked for life. The taste, the texture, even the color is noticeably different than grocery store meat…and if you’re looking for the added benefits, be sure to check out the list by clicking this link to Mama’s Garden where she explains many reasons why farm raised beef is the best.
Ingredients for Rib Steak with Garlic Chive Butter
- Rib Steak – You want a good quality steak with nice fat marbling, about 1 inch to 1 1/2 inch thick.
- On-the-Vine Tomatoes – Flavor Bomb tomatoes are the best for this application.
- Butter – Real butter is a must for the compound garlic chive butter.
- Chives – Fresh chives, finely minced.
- Garlic – I like using the jarred, pre-minced garlic for this recipe.
- Cooking Oil – Use a neutral oil, mild in flavor, such as canola, vegetable, avocado or sunflower.
Rib Steak with Garlic Chive Butter
- 10" – 12" Cast iron pan
- 1 rib steak about 1 – 1 1/2 inches thick
- 1 tbsp. avocado oil can use canola or vegetable
- salt and pepper
- 1-2 vines of grape / cherry tomatoes
- 2 tbsp. butter room temperature
- 2 tbsp. fresh chives minced
- 1 tsp. garlic minced
- Let rib eye steak come to room temperature while you heat cast iron pan in 500 degree oven.
- Remove cast iron pan from oven and place on stove burner on high. Season rib eye steak generously with salt and pepper. Add oil to hot cast iron pan.
- When oil is hot, place steak in center of hot cast iron pan and push middle down to ensure contact with the pan. Sear for 2 minutes without moving. Flip steak over, place 1/2 of the chive butter on steak and place vine tomatoes in the pan. Place pan back in 500 degree oven and cook for another 2 – 6 minutes depending on desired doneness. Remove at 140 degrees for medium rare, place remaining butter on steak and let rest for at least 10 minutes.