article Rib Eye Steak and Sourdough

With Valentine's Day swiftly approaching, it's time to start planning that special dinner to celebrate love and romance. As you contemplate your menu for the perfect evening, consider indulging in the timeless elegance of a ribeye steak dinner for two. Add some sauteed mushrooms, top with microgreens and serve with fresh bread and butter.

FEATURED PRODUCT

Ribeye steak is heavily marbled with intramuscular fat, which adds flavor, juiciness, and tenderness to the meat. The marbling melts during cooking, infusing the steak with rich flavor and ensuring a moist, tender texture.

Jersey beef is renowned for its exceptional flavor and health benefits, offering leaner, healthier fats for the health-conscious. Plus, our friends at Kilgus Farmstead feed their cattle a non-GMO grain diet to eliminate some of those synthetic chemicals and additives.

RECIPE

Butter Basted Rib Eye Steaks – courtesy of Food & Wine

2 (1 1/4-pound) bone-in rib eye steaks
Kosher salt
Freshly ground black pepper
2 tablespoons canola oil
4 tablespoons unsalted butter
4 thyme sprigs
3 garlic cloves
1 rosemary sprig

Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes.
Turn the steaks and add the butter, thyme, garlic, and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic, and herbs, until the steaks are medium-rare, 5 to 7 minutes longer.
Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.

SOMETHING EXTRA

Have you joined the sourdough revolution yet? Whether you are seeing it all over social media or on a Netflix documentary, sourdough is making a major comeback and we are ready for it. Beginning the sourdough journey can be intimidating so that’s why we love Ophelia, the dehydrated sourdough starter. From there you can choose between our Artisan Blend Bread Flour or (Einkorn Flour)[https://kakadoodle.com/shop/product/384]. Here’s a recipe from Janie’s Mill to start with. Post your beautiful breads and be sure to tag #kakadoodlefarm!