Rib Steak with Garlic Chive Butter
Cast iron seared Rib Steak with Garlic Chive Butter and sweet vine tomatoes
- 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.