Willie Bertsch’s Ribeye Steak Secrets
With Father’s Day this weekend, be ready to grill out with the man, the myth, the legend – your dad. We have many items your dad will enjoy all summer long. Not only can you surprise him with some grilling goodies but you can also share this chef-approved Rib Eye Steak recipe.
Willie Bertsch, who teaches cooking classes at Plum’s Cooking Co. by Simply Perfect, has this to say:
“This is one of the steaks I am making for the cooking class on August 4th at Plum’s—Butter-Basted Rib Eye Steak with Garlic, Rosemary and Thyme.
With just a little help, you can nail this just like I do. Everybody has had a ribeye….BUT…not everybody has had it cooked like this. The hints of rosemary, thyme, garlic and butter make this a wonderful way to impress the family with something “new” for Father’s Day!
All it takes is a really good frying pan (I use a Le Creuset toughened nonstick frying pan). I kick it up a notch by searing the steaks on the grill, flipping them in the heated frying pan that I set right on the grill and then let the steaks fuse with the melted butter, and the rosemary, garlic, and thyme. Are you hungry yet?
You’ll be a star. Trust me, it is a really great presentation and you can do it, too. If your dad is need of a new apron, new grilling tools, or even a new signature drink, stop in to Simply Perfect. They’ll help you pick out exactly what he wants.
If you can’t find something that trips your trigger in Simply Perfect, you will have to get Dad a spot in one of my classes. You can do that at plumscooking.com. In the meantime, enjoy your dad on Father’s Day.”
- Two 1¼ pound, boneless rib eye steaks
- Kosher salt and freshly ground pepper
- 3 Tbsp. olive oil
- 4 Tbsp. unsalted butter
- 4 thyme sprigs
- 3 garlic cloves
- 2 rosemary sprigs
- Rub the rib eyes with 1 Tbsp. of olive oil then season with salt and pepper.
- Let the meat stand at room temperature for 30 minutes.
- Sear each side for about 2 minutes on the grill
- In a large cast-iron skillet, heat 2 Tbsp. of the oil until shimmering.
- Add the steaks and add the butter, thyme, garlic and rosemary to the skillet.
- Cook over med high heat while continually basting with the butter, garlic and herbs until the steaks are medium-rare. About 3 – 4 minutes.
- Transfer the steaks to a cutting board and rest for 10 minutes.