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Rosemary Ribeye Roast for Two

Snake River Farms

Servings

2

Prep Time

30 minutes

Cook Time

2 minutes

Category

Ribeye

The Snake River Farms Cowboy Steak has all the rich, meaty flavor of a rib eye and the culinary advantages of a roast. We cook it slowly at a low temperature in the oven, then sear it on the stove right before serving.

Rosemary Ribeye Roast for Two

Ingredients

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    • 1 American Wagyu Gold® Cowboy
    • 2 teaspoons chopped fresh rosemary
    • 1 3/4 teaspoons kosher salt
    • 3/4 teaspoons ground black pepper

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    • 3 tablespoons unsalted butter, divided
    • 1/2 cup finely chopped shallots
    • 1 1/2 cups pinot noir or other medium-bodied red wine
    • 1/2 cup chicken stock or unsalted chicken broth
    • 1 rosemary sprig
    • 2 tablespoons sugar
    • 2 teaspoons Dijon mustard
    • 1/4 teaspoon kosher salt

    Directions

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      1. Combine the rosemary, salt and pepper in a small bowl and rub over the entire surface of the steak. Set the steak on a sheet pan and let stand at room temperature for 30 minutes.
      2. Preheat the oven to 250°F.
      3. Transfer the sheet pan to the oven and bake until an instant read thermometer inserted into the thickest part of the steak registers 120°F, about 65 to 75 minutes.
      4. While the steak bakes make the sauce.
      5. Once the steak temperature reaches 120°F (for medium rare, 125°F for medium) remove it from the oven and let it rest 5 minutes.
      6. Heat a large cast iron skillet over high heat until very hot. Add the steak and sear until well browned, 1 1/2 to 2 minutes per side.
      7. Transfer the steak to a cutting board and let stand 5 to 10 minutes before slicing. Serve with the sauce spooned over the slices.

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      1. Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until starting to soften, about 2 minutes.
      2. Pour in the wine, stock, rosemary sprig and sugar. Increase the heat to medium-high; bring to a boil and cook, stirring occasionally, until reduced by about two-thirds, about 12 to 13 minutes.
      3. Discard the rosemary sprig. Stir in the mustard and cook 1 minute longer. Remove from the heat and swirl in the remaining 2 tablespoons butter and salt; keep warm.