If you are a fan of Ribeye steak, I’m sharing my favorite way to prepare ribeye and a special treat for you – my homemade Green Goddess Dressing. Yum!
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Butcher’s Cut Ribeye from Omaha Steaks
I’ve shared with you before about Omaha Steaks. Previously I was an ambassador and I’m a huge fan. Omaha Steaks has a stellar reputation as America’s original butcher. They are known for only the highest-quality cuts of meat, all delivered right to your door (or at one of their store locations). I have affiliate relationships which means I may earn a small referral commission at no additional cost to you if you shop using my links.
Facts about the Butcher’s Cut Ribeye
Here’s what Omaha Steaks told me about their new Butcher’s Cut Ribeye steak fillets:
BEST RIBEYE FLAVOR
Ribeyes are exceptionally tender and exceptionally flavorful because they are loaded with fine feather marbling, which melts as the steak cooks, making it profoundly juicy and flavorful. They are aged at least 30 days.
PERFECT TRIM
We take the very center of the ribeye and trim off all exterior fat so all you’re left with is tender, juicy, ribeye bursting with flavor.
THICK, HAND-CARVED + CAREFULLY TRIMMED
And even better, our Omaha Cut Ribeye is THICK. By trimming all exterior fat and cutting from only the center of the ribeye, we get steaks that are round and tall–meaning, you can cook it to its perfect doneness without fear of overcooking.
PERFECTLY PORTIONED
You will get a perfectly portioned steak—no massive plate-sized ribeye here. Our Butcher’s Cut Ribeye is thick, juicy, tender, leaner, and flavorful, in just the right size.
What I Think of the Butcher’s Cut Ribeye
This is by far the juiciest and most tender meat I’ve ever had the pleasure of eating. It’s a very thick cut, so in my opinion, it tastes best when you cook it rarer.
But if you prefer your steak to be well-done, it tastes amazing that way too. Since it is cut directly from the center of the ribeye, all the exterior fat is trimmed. This means it can be cooked to whatever level of doneness you want without fear of overcooking.
And without any extra fat, I was able to enjoy every single bite.
Butcher’s Cut Ribeye Steak Recipe
Before you make these incredible steaks, here is what you need:
- Omaha Steaks Boneless Ribeye Fillets
- Ghee/Butter
- Rosemary
- Parsley
- Cilantro
- Garlic
- Lemon
- Olive oil
Supplies Used
- Cast iron skillet
- Food processor (optional, for the Green Goddess Dressing)
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The Best Way to Cook Ribeye Steak
There are lots of ways to prepare steak. You can pan-fry them, air fry them, grill them, and bake them in the oven. I did a combination of both pan-frying and baking my Omaha Ribeye steak in the oven and it turned out perfect.
#1. Preheat the oven to 350 degrees
First, preheat your oven. This is a very important step. You do not want to use a semi-warm oven because it won’t cook the meat evenly.
#2. Season the steaks
Next, pat steaks dry and season with salt and pepper on both sides. Heat the skillet and add 1 tbsp of ghee or butter.
#3. Brown the steaks
Once the skillet is hot and the butter is melted add steaks and brown on both sides for 3-4 minutes. Once the steaks are browned top each steak with a dollop of butter and a sprig of rosemary.
#4. Cook the steaks in the oven
Place the skillet into preheated oven and cook until the internal temperature of the steak is 145 degrees 8-10 minutes depending on the thickness of the steak for medium. Remove from oven and let it rest for 5-7 minutes. Enjoy!
Bonus Recipe: Green Goddess Dressing
These steaks taste divine with a dollop of my Homemade Green Goddess Dressing. You can also serve the steaks with a side salad (and add the dressing to the salad).
Ingredients for Green Goddess Dressing
To make the homemade Green Goddess Dressing, you need these ingredients:
- 1 Cup Parsley
- 1/2 Cup Cilantro
- 1 Lemon – juiced
- 1/4 Cup Olive Oil
- 1 Avocado
- 3 Garlic Cloves
How to Make Green Goddess Dressing
#1. Add parsley, cilantro, avocado, garlic, salt, and pepper to a food processor and pulse 5-6 times to chop all ingredients.
#2. Place on low speed and add in olive oil and lemon juice, change speed to high, and process until smooth.
#3. Get a small bowl to place the dressing then serve with your delicious Butcher’s Cut Ribeye Steak. Enjoy!
My Review
48 oz King Cut Ribeye on the Bone
Seriously, this 3 lb Prime Rib is a sight to behold. It was the talk of the party we had. We just kept looking at it and repeating, I cannot believe how big this is!
We enjoyed it for several days after the party. If you want to send a gift that will not be forgotten, then this is it!
I seared it on the stovetop in olive oil per the directions on the package to brown it and seal it in the flavor. Then I roasted it in the oven. You can follow the easy directions on the package. It does take time to cook of course, but wow is it worth it. We are still talking about it!
More Omaha Steaks Posts
- Honey Garlic Shrimp
- Omaha Steaks Chicken Breast
- Easy Easter Meals to Order Online
- Thanksgiving Dinner Delivery Review
- How to Cook Chateaubriand the Easy Way
- Easy Appetizers for a Party from Omaha Steaks
Order some Butcher’s Cut Ribeye Steaks today and come back and let us know how you liked them!
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Jump to Recipe
- Ribeye Steaks
- 3-4 Sprigs of Rosemary
- 2 TBS ghee or Butter
- Salt
- Pepper
- Preheat oven to 350 degrees. Pat steaks dry and season with salt and pepper on both sides. Heat skillet and add 1 tbs of ghee or butter.
- Once skillet is hot and the butter is melted add steaks and brown on both sides for 3-4 minutes on each side.
- Once the steaks are browned top each steak with a dollop of butter and a sprig of rosemary.
- Place the skillet into preheated oven and cook until the internal temperature of the steak is 145 degrees 8-10 minutes depending on the thickness of the steak for medium.
- Remove from oven and let it rest for 5-7 minutes.
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