The Beef State

I know its been a while since I last posted but I have been very busy with the holidays, my job, and keeping up with my healthy lifestyle. However, I assure you that there will be many more recipe and restaurant adventure posts to come. Now that work has calmed down and that the holidays are over I have some more free time to write.

Living in the beef state we’re blessed to have some of the best cuts of meat available at the store or a nearby steakhouse. Whether you are going to your local butcher or going to your favorite steakhouse you won’t be disappointed. If you have a nice grill at home or a cast iron skillet I would always recommend for you to just buy a filet, ribeye, or porterhouse and save some money and make it at home. If you have not made a steak or you aren’t comfortable with the process yet; fear not, today I will teach you how to make the perfect steak.

Personally, I love to get a ribeye cut because it usually has better marbling and a little extra fat on it. This fat creates the best flavor as it renders when you are searing/grilling it. I also always use rosemary, thyme, garlic, and grass fed butter when making my steaks. If you want to take it to the next level, I make a little side of seasoned herbed butter to top off my steak after it cooks (which is just a little butter, minced garlic, and then some thyme).


First, I season my steak with pepper and salt and then I add a little Worcestershire sauce on both sides. I like to let it sit with the seasoning for about 5 minutes so that the meat has a chance to absorb the flavor. Then I set my cast iron skillet on medium heat with about 2 tbsp of Kerry Gold grass-fed butter (non-salted). After the butter melts and prior to adding my steaks to the pan I add a couple droplets of water to make sure its sizzles (thats how you know its hot enough to add the steaks). Depending on the thickness of your steaks it will affect the cook-time that I leave them on the skillet before flipping them. However, 3-4 mins per side for 1 inch thickness is usually my golden rule.

Once you have flipped the steaks once and let the additional 3-4 mins expire, add another 2 tbsp of butter, rosemary, thyme, and garlic to your pan. Then just baste the steaks in your butter liquid constantly for the last minute. After this has been completed (and your steaks have reached a temp of 135 degrees or medium rare), remove the steaks and let them rest on a plate for about 10 minutes. If you are grilling them, just add the steaks once the grill has reached a medium high temp and let them cook for 3-4 mins on each side. Once they reach the temp of 135, remove and let them rest for 10 mins. It’s pretty simple but you can ruin your steaks pretty easily by doing these no no’s that I have done.

  1. You add the garlic, herbs, and butter to early so they crisp up and burn
  2. You cut your steak right after you cook it
  3. You have the heat up too high so the outside chars, but the inside never reaches the proper temp
  4. You use oil with a very low smoke temperature so your whole kitchen smokes up
  5. You don’t heavily season your steak


  • 8-12 oz ribeye
  • 5 tbsp of Kerry Gold butter (1 for additional butter steak topping)
  • 1 tbsp of minced garlic or 2 whole garlic cloves
  • 2 stems of rosemary
  • 2 stems of thyme
  • 1 tsp of Worcestershire sauce
  • 1 tsp of salt
  • 1 tsp of pepper

I really hope you enjoyed this special tid bit on cooking a proper steak. Its perfect to use for a dinner night in or a special night with your significant other. Usually my go to side is some baked/grilled asparagus and a baked potato or some quinoa. Please stay tuned for next blog post on my recent restaraunt adventures to Jerico’s, Dirty Bird, and Mouth of the South!


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