Bone-in Ribeye with Garlic Herbed Butter

Let’s get into this gorgeous bone-in ribeye, shall we? This steak was about  2.5 inches thick, which is ideal because it allows for enough time to achieve a golden brown crust while not overcooking the center. It generously seasoned both sides with Live Moore Salt & Pepper, seared it in avocado oil (which is apparently the only safe high smoke point oil which is crazy), then I basted the bone-in ribeye with fresh butter, garlic cloves, and a bouquet of herbs. Be sure to allow it to rest for 10 mins so the juices can absorb into the steak and leave you with tender and juicy meat. I then cut it at a bias, and topped the bone-in ribeye with Live Moore Finishing Salt, and garlic herbed butter.

The Secret to the Perfect Sear

The prerequisite to the perfect sear is to heavily and very generously season your meat with salt and pepper and allow it to come to room temperature. The salt is going to extract the existing moisture from the steak. You’re then going to get your skillet nice and hot, but don’t add the oil yet. The secret is to pat the steak dry right with a paper towel before you place it on the skillet. Once the skillet is nice and hot, add your oil, then render the steak by allowing it to cook on the fatty side of the steak first. Once the fatty side is nice and brown, sear the ribeye on both sides. The rule of thumb to achieve a medium rare steak is to sear for 1-3 minutes for a 1-inch steak and 5-6 minutes for a 2-inch steak.

Fresh Garlic Herbed Butter

Fresh garlic herb butter, as in we are making the butter from scratch. It’s simple, yet so satisfying. It made me imagine how amazing life would be living on a farm, milking cows, and making fresh butter, ice cream, and biscuits. This life, right? We’ll a trip to Whole Foods will do for now.

I used 2 tablespoons of fresh butter (without the garlic and herbs) to baste the steak. Then, I added shaved garlic, fresh herbs, and Live Moore Finishing Salt and made the most delicious butter I’ve ever had. Once the steak was cut, I dipped each piece into the butter. Each bite was heaven!

Bone-In Ribeye with Fresh Herb Butter


Herb Garlic Butter

Bone-in Ribeye


  • Pat the ribeye dry with a paper towel. Generously season both sides with Live Moore Salt & Pepper.
    Raw bone-in ribeye steak.
  • Add heavy cream to a stand mixer and beat on medium for 2 minutes. Increase the speed to high and blend. It will first turn into whipped cream, then the butter will begin to separate from the buttermilk. Form the butter into a ball and squeeze to remove the buttermilk. Rinse in cold water, and add Live Moore Finishing Salt. Reserve 2 tbsp of butter to baste the steak. Add the garlic zest, and fresh herbs to the butter and set aside.
  • Place your skillet on high heat, then add avocado oil. Pat the steak dry on both sides again, then sear for 3-5 mins on each side. Then, lower the heat, add the butter, garlic cloves, and fresh herbs, and baste the steak on each side for 1 min.
    Bone-in Ribeye Steak searing in a cast iron skillet with garlic and herbs.
  • Remove the steak from the skillet, pour the remaining butter on the steak, and allow it to rest for 10 mins.
  • Slice, then top with Live Moore Finishing Salt, and garlic and herb butter.

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