Kosher Boneless Ribeye with Vegan Butter

Kosher Boneless Ribeye Steak Basted With Vegan Butter

Join Chef Randy as he bastes this kosher ribeye to perfection. Hand-cut from the rib roast by our master butchers, the ribeye’s impressive marbling gives it an undeniably succulent flavor. Enjoy grilled or pan seared over high, dry heat for a perfectly crispy crust and a smooth, mouthwatering center.

  1. Pareve (non-dairy) Butter
  2. Garlic Cloves
  3. Fresh Thyme
  4. Fresh Rosemary
  5. Olive Oil
  6. Salt & Pepper


  1. Season ribeye with kosher salt and ground black pepper on both sides
  2. Preheat a hot cast iron skillet
  3. Add 2 tbsp grape seed oil
  4. Gently press the steak into the pan for solid surface contact
  5. Sear without moving for 3-4 minutes
  6. Turn steak over when a beautiful crust is achieved
  7. Add 4 peeled cloves garlic, and 2 sprigs of fresh thyme and rosemary (herbs will sizzle)
  8. Add 3 tbsp vegan butter and baste (tilt the skillet and spoon the butter on the steak repeatedly)
  9. For medium rare, cook / baste for another 3-4 minutes or until 125° F or 52° C internal temp
  10. Remove from skillet onto a tray with a wire rack
  11. Place the herbs and garlic on top of the steak and pour the browned butter over the steak and herbs
  12. Allow steak to rest for 5 minutes
  13. Serve the crispy herbs and garlic along with the steak
  14. Enjoy!

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