Prep Time: 10 minutes | Cook Time: 12 minutes | Servings: 2
Grass-fed beef cooks differently than grain-finished beef, and that's a good thing once you know the rules. Our Pure Pasture grass-fed ribeyes are cut from 100% grass-fed and grass-finished Longhorn cattle raised in North Texas — leaner, with deeper mineral flavor, and absolutely worth giving the extra attention this method delivers.
Ingredients
- 2 Pure Pasture grass-fed ribeye steaks (1 to 1.25 inches thick)
- 1 tbsp beef tallow or avocado oil
- Kosher salt and coarse black pepper
Garlic Herb Butter:
- 4 tbsp unsalted butter, softened to room temperature
- 2 garlic cloves, finely minced
- 1 tbsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- Pinch of kosher salt
Instructions
- Make the herb butter. Combine butter, garlic, thyme, rosemary, and salt in a small bowl. Mix well. Spoon onto a sheet of plastic wrap, roll into a log, twist the ends, and refrigerate for at least 20 minutes. This can be made days ahead.
- Bring the steaks to temperature. Remove steaks from the refrigerator 30 minutes before cooking. Pat both sides completely dry with paper towels — this is the most important step for a good sear. Season heavily with salt and pepper on all surfaces.
- Heat the pan. Place a cast iron skillet over high heat for 3–4 minutes until it begins to smoke. Add the beef tallow and let it melt and shimmer.
- Sear the first side. Lay the steaks in the pan away from you. Do not move them. Sear for 3 minutes until a deep brown crust forms and the steak releases cleanly.
- Flip and baste. Flip once. Tilt the pan slightly toward you and use a spoon to continuously baste the top of the steaks with the pooled fat. Continue for 2–3 minutes.
- Check temp and rest. Pull steaks at 120–125°F internal for medium-rare. Top each immediately with a thick slice of herb butter. Rest on a cutting board for 5 minutes — do not skip the rest.
- Serve. Slice against the grain or serve whole. Spoon any resting juices back over the top.
Tips for Cooking Grass-Fed Beef
- Pull earlier than you think. Grass-fed ribeye carries over 5–10°F during rest. Target 120–125°F on the thermometer and it will land at a perfect medium-rare on the plate.
- Dry the steak thoroughly. Surface moisture is the enemy of a crust. Paper towels, then season, then into a hot pan.
- Don't rush medium-rare. Grass-fed beef at medium-rare is silky and rich. At medium-well it becomes dry and loses everything that makes it special.
- Shop all PCBC steaks here or go straight to our Pure Pasture collection for 100% grass-fed and grass-finished Longhorn cuts.