Cast Iron Ribeyes with Cowboy Butter & Crispy Potatoes

Serves 2–4

Ingredients:

2 Bar W Ranch ribeyes

1 tablespoon avocado oil or beef tallow

Kosher salt and freshly ground black pepper

2 tablespoons butter

3 garlic cloves, smashed

2–3 sprigs fresh thyme

1 lb baby potatoes, halved

2 tablespoons olive oil

For the Cowboy Butter:

4 tablespoons softened butter

1 garlic clove, grated

1 tablespoon chopped parsley

1 teaspoon Dijon mustard

1 teaspoon lemon juice

Pinch red pepper flakes

Directions:

Heat oven to 425°F.

Toss potatoes with olive oil, salt, and pepper and roast for 30–35 minutes until crispy and golden.

Meanwhile, mix together the cowboy butter ingredients and set aside.

Bring ribeyes to room temperature for 20–30 minutes. Pat dry and season generously with salt and pepper.

Heat avocado oil or tallow in a cast iron skillet over medium-high heat until just smoking.

Add ribeyes and sear for 2–3 minutes per side for medium-rare, depending on thickness.

During the final minute of cooking, add butter, smashed garlic, and thyme to the skillet. Tilt the pan and spoon the melted butter over the steaks repeatedly.

Remove steaks from the pan slightly before your desired doneness, as grass-fed beef cooks quickly and will continue cooking while resting.

Rest 5–10 minutes before serving.

Serve with crispy potatoes and cowboy butter melted over the top.