Butter-Basted Ribeye

with Ethical Table Food Co. Backcountry BBQ

Pan-Seared Ribeye

This ribeye steak is marinated in avocado oil and seasoning for a minimum of one hour, though marinating overnight or for 4 hours gives the best results. After a perfect sear, it’s rested, sliced, and served with your favorite sides. We made creamy Yukon Gold potatoes, sautéed mushrooms, and a handful of green leafy kale in butter.

Ingredients:

• For the Ribeye:

  • 1 lb piece of Beef Ribeye (fresh or air-dried)

  • 1 Tbsp Backcountry BBQ Seasoning (can adjust to taste)

  • 2 Tbsp avocado oil (can use olive oil or grapeseed)

  • Extra butter for basting

• For the Creamy Yukon Gold Potatoes:

  • 2 lb Yukon Gold potatoes

  • 1/2 cup heavy cream

  • 1/3 cup unsalted butter

  • Salt and Pepper to taste

• For the Sautéed Mushrooms & Kale:

  • Green leafy kale (to taste)

  • Mushrooms (shiitake mushrooms are recommended, but any variety will work)

Instructions:

1. Marinate the Ribeye:
   Combine Backcountry BBQ seasoning and avocado oil and whisk well. Coat the steak, cover and let the steak marinate in the fridge for at least 1 hour, but preferably 4 hours to overnight.

2. Prepare the Potatoes:
   Peel and dice the Yukon Gold potatoes into even pieces. Place them in a pot of salted water and bring to a boil. Cook on medium high heat for 10-12 minutes or until fork-tender. Drain the water.

3. Make the Creamy Yukon Gold Potatoes:
   Pass the cooked potatoes through a ricer and return them to the pot. Add the heavy cream and unsalted butter. Whisk the potatoes until smooth and creamy. Season with salt and pepper to taste. Set aside and keep warm. (Alternatively, you can use a mixer to whisk the potatoes until smooth or mash with a potato masher if you prefer a chunkier texture.)

4. Sear the Ribeye:
   Preheat your oven to 420°F (215°C). Heat a large cast-iron skillet over medium-high heat and add a knob of butter. Place the marinated ribeye steak into the pan and sear for about 3-4 minutes per side, or until a golden-brown crust forms. Use a meat thermometer to check the internal temperature—it should read about 130°F (medium-rare). Transfer the skillet to the oven and cook for an additional 5-8 minutes until it reaches your desired doneness.

5. Rest the Ribeye:
   Once the ribeye has reached the desired internal temperature, remove it from the oven and let it rest for 5-10 minutes before slicing.

6. Sauté the Mushrooms & Kale:
   While the steak rests, heat a skillet over medium heat and sauté your choice of mushrooms in a small amount of oil or butter until golden brown. Add in the leafy kale and sauté until wilted. Season with salt and pepper to taste.

7. Serve:
   Slice the rested ribeye. Serve alongside a generous scoop of creamy mashed Yukon Gold potatoes and sautéed mushrooms with kale.

Notes:

• Ribeye Doneness: If you prefer your steak cooked to a different level, adjust the cooking time in the oven based on your desired doneness. For medium, aim for an internal temperature of 140°F, and for well-done, aim for 160°F (but don’t do that). Also, remember to cook your steak slightly under as it will continue to cook while resting. You can always place it back in the oven, but you cannot bring back an overcooked steak!