RECIPE MAGIC!

Let's face it, a thick-cut, bone in ribeye is an expensive proposition. But worth it if you're cutting back on meat and want the best treat for your once-a-month celebration. All chefs (and home cooks) want a foolproof way to get a crisp, browned-all-over caramelized crust with a juicy, mouthwatering rare to medium-rare centre. The secret? A hot stove top, a cast iron skillet and butter basting. But even chefs are challenged by the low smoke point of butter which can cause burning at the high temperature you need to get that great crust. We recommend using our non-dairy Butter olive oil. Same flavour but with little risk of that unwelcome burn. There's no actual butter in our oil, no dairy whatsoever. It's a special blend of plant-based ingredients. And it'll make a ribeye steak a rare, bucket-list-worthy celebration of meat. But wait, there's more. Dress it with our super easy Black Cherry balsamic sauce for that perfect gourmet celebration!

SERVES: 4
INGREDIENTS
2 large 2" thick-cut ribeye, bone in
2 tsp Kosher salt
2 tsp ground black pepper
3 tbsp Butter olive oil
2 tbsp Garlic olive oil
1 cup Black Cherry dark balsamic

DIRECTIONS:

For Stovetop: Pat steak dry. Let rest at room temperature for at least one hour. Generously spread salt and pepper on front, back and edges. Heat cast iron skillet on medium-high. Add Garlic olive oil. Then add steak, cooking for 1 minute on each side, then keep flipping, using large tongs, for a total of 8 minutes.  Then add Butter olive oil. Tilt your cast iron pan with the handle towards you, allowing the olive oil and pan juices to puddle. Using a large spoon baste the steak for one minute then turn and do the same on the other side until the internal temperature reaches 125 to 130 degrees for medium-rare. To test for desired doneness, insert instant-read thermometer into the side of the steak to the centre. Basting and flipping should take about 6 minutes. Immediately transfer steak to a wood cutting board. Let rest for 10 minutes.

For The Grill: Pat steak dry and let rest at room temperature for at least one hour. Generously season the steak with salt and pepper on all sides. Preheat your grill to high heat (about 450-500°F). Brush the grill grates with Garlic olive oil to prevent sticking. Place the steak on the hot grill and cook for about 3-4 minutes per side for medium-rare, flipping only once. Adjust time based on thickness and desired doneness. Use an instant-read thermometer to check for doneness. Insert it into the side of the steak to the center. For medium-rare, aim for 125-130°F. Once the desired temperature is reached, remove the steak from the grill and place it on a wooden cutting board. Let it rest for 10 minutes.

For The Sauce: While the steak is resting, on medium-high heat place saute pan, and add Black Cherry balsamic. Once it comes to a gentle boil, reduce heat to medium-low and continue to heat for 3-4 minutes until the balsamic is thickened, careful not to overcook. Remove from heat and place in small pitcher. Meanwhile, carve steak ACROSS the grain. Layer slices on small platter then pour Black Cherry sauce over the steak slices. Drizzle with Garlic olive oil to taste.