Rolled Cap of Ribeye with Garlic Herb Compound Butter

BY: SUSIE HELLER & JORGE VELAZQUEZ

  • cooking-duration 1 hour
  • servings 2 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Our cap of ribeye is rolled and tied, something you rarely see. We top the cooked steak with a compound butter flavored with garlic confit and herbs, which melts into all the crevices on the surface of the meat.

Ingredients

Garlic Herb Compound Butter

  • 20 large garlic cloves

  • Grapeseed oil

  • 1/2 cup minced shallots

  • Kosher salt

  • Freshly ground black pepper

  • 2 tablespoons mixed finely minced herbs, such as thyme, chives, rosemary, parsley

  • 12 ounces unsalted butter, softened

Rolled Cap of Ribeye

  • 2 Snake River Farms Wagyu Rolled Cap of Ribeye Buy Now

  • Kosher salt

Directions

1
Make garlic confit: Put the garlic in a small saucepan and pour in enough oil to cover.
2 minutes
2
Heat the oil over medium heat until small bubbles begin to rise to the surface, about 3 minutes.
3 minutes
3
Reduce the heat to the lowest setting and gently cook the garlic, not allowing it to boil until completely soft, about 45 minutes. Remove the garlic with a slotted spoon and cool. Reserve the garlic oil.
45 minutes
4
Heat a generous film of grapeseed oil in a non-stick skillet over medium heat.
3 minutes
5
Add the shallots, season lightly with salt and saute, stirring constantly for about 1 minute. Reduce the heat to low, season lightly with pepper and stir from time to time until the shallots are tender and caramelized, about 5 minutes.
6 minutes
6
Line a plate with a paper towel. Drain the shallots and cool to room temperature.
1 minute
7
Put the garlic in a bowl and mash with a silicone spatula until almost smooth. Stir in the shallots, herbs and salt and pepper to taste.
5 minutes
8
Break up the butter and put it into a second larger bowl. Mash the butter with a wooden spoon until creamy. Stir in the garlic-shallot mixture. Taste and adjust the seasoning. The butter can be shaped into a log and rolled in plastic wrap twisting the ends to seal. Refrigerate.
3 minutes
1
Preheat the oven to 300˚F. Line a baking sheet with parchment paper and top with a cooling rack.
5 minutes
2
Pat the steaks dry with a paper towel and season generously with salt; refrigerate uncovered for 45 minutes.
45 minutes
3
Heat a heavy pan, preferably cast iron, over medium-high heat. Once hot, add a generous coating of the garlic oil and heat just until it begins to smoke.
5 minutes
4
Add the steaks to the pan, increase the heat to high and brown for about 2 minutes. Repeat on the second side. Turn the steaks on their sides and using a pair of tongs, roll them to brown, about 1 minute.
5 minutes
5
Remove the steaks to the rack and place into the oven until the internal temperature is about 125˚F, 25 to 30 minutes.
30 minutes
6
Remove from the oven and place about 1 tablespoon of the Garlic Herb Compound Butter on top of each steak. Return to the oven for about 15 seconds until the butter is partially melted. Remove from the oven and allow the steaks to rest for about 10 minutes.
10 minutes