Butcher Box Beef taste test!
Lately I’ve been reading a lot about our food sources, especially how our beef, chicken, and pork are fed, raised and processed. I’ve wanted to go grass fed and finished for a while now and even though we have multiple stores were I can find this type of meat my hubby suggested we try Butcher Box. They are committed to providing 100% Grass-fed & Grass-finished
Our first Butcher Box was delivered last month and it had an assortment of beef, chicken and pork. I wanted to try one of each before committing to another month so I’ll be featuring recipes using the chicken and pork as well, but let’s just say I was very happy, so we ordered again and upgraded to the large box every 4 weeks. Price wise it works out to about $10/lb which for grass fed and free range is really quite affordable
The first thing I tried was the rib eye steaks and they were amazing! I actually did a side by side taste test between the Butcher Box and Costco rib eye; Butcher Box won. I don’t know how to explain it other then saying it tasted more beefy. I know that doesn’t provide a clear description, but it
Usually the hubs is on deck to grill steaks, but I decided to cook them in a cast iron skillet. Let me just tell you, they came out amazing. Almost exactly how they are prepared at your favorite steakhouse restaurant. Even though it was messier than grilling I’m definitely adding cast iron searing as a cooking method for my proteins! Now onto the good stuff; the recipe!
Ingredients:
Avocado oil
2 Rib eye beef steaks
2 – 4 tablespoons
1 bunch of fresh thyme
5-6 whole garlic cloves
salt and pepper to taste
Bring meat to room temperature. (Usually I pull the steaks out of the refrigerator about 20-30 minutes before preparing it.) Pat the steaks dry; salt and pepper steaks right before cooking them. Place cast iron skillet on high heat and pour in 2 -3 tablespoons of avocado oil. Place rib eyes steaks in skillet and cook for about 3-4 minutes depending on the thickness of the steak. Flip and continue to cook on the other side. Place butter, peeled garlic, and thyme to the skillet. Use melted butter to baste the steak and continue cooking for another 3-4 minutes. Plate steak and allow it to rest for 5 minutes before slicing. This produced a steak cooked medium rare; can cook longer to desired doneness.
Wine to pair?
Cabernet Sauvignon! Yes, this is one of those times were I set aside my beloved pinot noir and go for gusto with a big bold Cab. We don’t drink Cab often, but this dish calls for a wine that can stand up to the beef and butter, and cut through that delicious delicious fat. So pour yourself a glass of wine and enjoy this steakhouse dinner!
