CATTLEMAN'S BUTTER BASTED RIBEYE
2 lb bone-in ribeye steak
2 tbsp Cattleman’s Steak Rub
1 tbsp canola oil
3 tbsp unsalted grass fed butter
1 large clove of garlic
Season each side of the steak with 1 tbsp of Cattleman’s Steak Rub and let it sit at room temperature for 30 minutes.
Preheat oven to 400.
Add canola oil to a cast iron skillet and heat on high until shimmering and almost smoking. Add steak to the skillet and sear it on high for 5 minutes until a dark crust forms. Turn the steak to brown the other side and add the grass-fed butter to your pan. Continue to cook on high heat another 5 minutes while continuously basting the steak in the melted butter.
Transfer the skillet to the oven and cook an additional 8-15 minutes (you can use a thermometer to check for desired doneness). Remove the steak and transfer to a plate with tented foil.
Let the steak rest for 5-10 minutes. Slice a clove of garlic in half and rub it generously over the steak before slicing against the grain and serving.