Ingredients
o
2 12 oz ribeye steaks
C
Coarse salt
C
1 tbsp Cast Iron Coffee seasoning
A
Avocado oil
F
For the Herb Butter:
K
1 stick Kerrygold salted butter, softened
g
1 clove garlic, minced
f
2 tsp fresh basil, finely chopped
I
2 tsp Italian parsley, finely chopped
F
For Serving:
l
1 loaf Italian bread, sliced
Directions
1
For the Herb Butter:
1
Add softened butter, garlic, basil, and parsley to a bowl. Stir until fully combined. Set aside at room temperature.
K
1 stick Kerrygold salted butter, softened
g
1 clove garlic, minced
f
2 tsp fresh basil, finely chopped
I
2 tsp Italian parsley, finely chopped
2
Cook the Ribeye Steaks:
1
Pat ribeyes dry and season generously on all sides with coarse salt and Cast Iron Coffee seasoning.
o
2 12 oz ribeye steaks
C
Coarse salt
C
1 tbsp Cast Iron Coffee seasoning
2
Heat a cast-iron skillet or griddle over medium-high heat. Add a thin layer of avocado oil.
A
Avocado oil
3
Sear steaks 3–4 minutes per side until a deep crust forms.
4
During the final minute, add a spoonful of herb butter and baste the steaks.
5
Remove from heat and let rest 10 minutes.
6
Slice ribeye steak thinly
7
Toast the Herb Butter Bread:
1
Spread herb butter evenly over both sides of the Italian bread slices.
l
1 loaf Italian bread, sliced
2
Place on a hot griddle or skillet.
3
Sear until golden and crisp on both sides.
4
Assemble:
1
Place toasted bread on a platter. Add a small dollop of herb butter to each slice, then top with sliced ribeye steak. Finish with any remaining herb butter spooned over the top if desired.
