Bone-In Ribeye with Garlic-Herb Butter & Red Wine Reduction
Experience the magic of the Adirondacks with our family's cherished ribeye recipe. Seared to perfection on a cast iron skillet over an open campfire, this steak marries the rich flavors of marbled beef with earthy garlic, fragrant rosemary, and creamy butter. It's more than just a dish; it's a journey through nature and nostalgia, best served under a canopy of stars.
Equipment
- Cast iron skillet
- Sharp knife (for any necessary prep)
- Wooden spoon or spatula (for flipping and moving the steak)
- Plates and cutlery for serving
Ingredients
- 2-3 Ribeye steak bone-in
- Kosher salt and freshly ground black pepper
- 4 tablespoons olive oil
- 4 garlic cloves minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 1/2 cups quality red wine like Cabernet Sauvignon or a good Syrah
- 2 shallots finely chopped
Instructions
Preparation: Remove the steak from the refrigerator about an hour before cooking to allow it to come to room temperature.
Garlic-Herb Butter:
- In a bowl, mix the softened butter, half of the minced garlic, chopped leaves from one sprig of rosemary, and leaves from one sprig of thyme. Combine well.
- Roll the butter into a log shape using plastic wrap or parchment paper, twist the ends to seal, and refrigerate.
Steak Seasoning:
- Generously season the steak on both sides with kosher salt and freshly ground black pepper.
- Drizzle with 2 tablespoons of olive oil and rub the seasoning all over the steak.
Grill/Searing:
- Heat a grill or cast iron skillet over high heat. If using a grill, create two zones: one for high, direct heat and one for indirect heat.
- Once hot, sear the steak on the direct heat side or in the skillet for about 3-4 minutes per side to create a beautiful crust.
- Transfer the steak to the indirect heat side of the grill or reduce the heat to medium-low if using a skillet. Add the remaining sprigs of rosemary and thyme and 2 tablespoons of the garlic-herb butter on top of the steak. Close the grill lid or cover the skillet loosely with foil.
- Cook until desired doneness, about 10-15 minutes for medium-rare, depending on the steak's thickness. Use a meat thermometer to ensure accuracy: 130°F (54°C) for medium-rare.
Red Wine Reduction:
- While the steak is cooking, heat the remaining 2 tablespoons of olive oil in a saucepan over medium heat. Add the shallots and remaining minced garlic and sauté until translucent.
- Pour in the red wine and bring to a simmer. Let it reduce by about half or until the sauce thickens slightly.
- Stir in 1-2 tablespoons of the garlic-herb butter until melted and well combined. Season with salt and pepper to taste.
Rest & Serve:
- Once cooked to your preferred doneness, remove the steak from the grill or skillet and let it rest for 10 minutes.
- Slice the steak off the bone, and then into thinner slices against the grain.
- Serve with the red wine reduction and a slice of the garlic-herb butter on top.
Notes
- Choosing the Steak: Opt for ribeye steaks with good marbling as it promise a juicier and more flavorful outcome. Let the steaks come to room temperature for about 20-30 minutes before cooking for even searing.
- Fire Intensity: Ensure the campfire has a consistent and strong heat. A bed of hot coals, rather than open flames, will provide the most even cooking for your steak.
- Cast Iron Care: If it's the skillet's first time on an open flame, it's beneficial to season it properly before cooking. This helps in non-stick cooking and adds an additional layer of flavor.
- Doneness: Cooking times can vary based on the steak's thickness and the fire's heat. For best results, use a meat thermometer: Rare (120°F-125°F), Medium Rare (130°F-135°F), Medium (140°F-145°F), Medium Well (150°F-155°F), Well Done (160°F and up).
- Resting: After cooking, let the steak rest for 5-7 minutes before serving. This allows the juices to be redistributed, ensuring a moist steak.
- Herbs and Garlic: For an added flavor punch, consider creating herb-garlic-infused butter to top the steak after it's off the fire.
- Safety: Always exercise caution when cooking over an open fire. Have water or a fire extinguisher nearby, and ensure the fire is completely out before leaving the site.
Nutrition
Calories: 2614kcalCarbohydrates: 23gProtein: 94gFat: 212gSaturated Fat: 95gPolyunsaturated Fat: 13gMonounsaturated Fat: 95gTrans Fat: 4gCholesterol: 520mgSodium: 272mgPotassium: 1937mgFiber: 2gSugar: 6gVitamin A: 3068IUVitamin C: 11mgCalcium: 143mgIron: 11mg
Tried this recipe?Let us know how it was!