Cast-Iron Grass-Fed Ribeye with Garlic Herb Butter
May 17, 2026 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 6
Ingredients
Directions
Grass-Fed Ribeye Steak with Garlic Herb Butter
High heat. A dry surface. Five minutes of rest. The entire formula for a perfect grass-fed ribeye — finished with homemade garlic herb butter that melts into the crust as the steak rests.
About This Recipe
This is the steak your grill was built for. A thick-cut, 100% grass-fed and finished ribeye — seared over high heat, rested properly, and finished with a melting round of homemade garlic herb butter. No marinades, no shortcuts, no masking the flavor. Grass-fed ribeye from Ferguson Farms has the depth and richness to stand on its own. This recipe lets it.
Ferguson Farms 100% grass-fed and finished ribeye is leaner and more nutrient-dense than conventional beef, with a depth of flavor that comes from a life on open pasture. It also cooks faster — approximately 30% faster than grain-finished beef. Pull it 5°F before your target temperature and let carryover cooking do the rest.
The garlic herb butter is made in five minutes and takes the steak from great to exceptional. It melts into the crust during the rest, adding richness without overpowering the natural flavor of the beef. Make a double batch — it keeps in the refrigerator for a week and works on everything.
Ingredients
For the Steaks
- 6 Ferguson Farms grass-fed ribeye steaks
- 2 tablespoons avocado oil
- 2 teaspoons kosher salt
- 1 teaspoon cracked black pepper
- 1 teaspoon garlic powder
For the Garlic Herb Butter
- 6 tablespoons unsalted butter, softened
- 3 cloves garlic, minced
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 teaspoon lemon zest
- Pinch of kosher salt
How to Make Grass-Fed Ribeye with Garlic Herb Butter
Step 1 — Temper the Steaks
Remove steaks from packaging 30 minutes before cooking. Pat completely dry with paper towels on both sides. Moisture on the surface prevents a proper sear — dry steaks build the crust that locks in flavor. This step costs nothing and makes a measurable difference.
Step 2 — Make the Garlic Herb Butter
Combine softened butter, minced garlic, parsley, thyme, lemon zest, and a pinch of salt in a small bowl. Mix until fully incorporated. Roll into a log using plastic wrap, twist the ends tight, and refrigerate for at least 15 minutes. Slice into rounds just before serving. The butter can be made up to 5 days in advance and stored in the refrigerator.
Step 3 — Preheat the Grill
Preheat grill to high heat — 450 to 500°F. Brush grates clean and coat with avocado oil using tongs and a folded paper towel. A properly preheated grill is the single most important variable in a great sear. Do not rush this step.
Step 4 — Season the Steaks
Season both sides generously with kosher salt, cracked black pepper, and garlic powder. Press the seasoning firmly into the surface. Season immediately before grilling — do not season more than 5 minutes ahead unless you have 45 or more minutes. Salt draws moisture to the surface, and that moisture needs time to either absorb back in or evaporate. In between, it steams the steak instead of searing it.
Step 5 — Grill to Temperature
Place steaks on the grill and cook 4 to 5 minutes per side for medium-rare (internal temp 130°F). Use an instant-read thermometer — do not cut into the steak to check doneness. Grass-fed beef is leaner than conventional beef and cooks approximately 30% faster. Pull it 5°F before your target temperature and let carryover cooking finish the job.
Step 6 — Rest and Finish
Transfer steaks to a cutting board and immediately top each one with a round of garlic herb butter. Tent loosely with foil and rest for 5 full minutes. The butter melts into the steak as it rests. Do not skip the rest — cutting early loses the juice. Five minutes is all it takes.
Grass-Fed Ribeye Doneness Guide
| Doneness | Pull Temp | Final Temp (after rest) |
|---|---|---|
| Rare | 120°F | 125°F |
| Medium-Rare (recommended) | 130°F | 135°F |
| Medium | 140°F | 145°F |
| Medium-Well | 150°F | 155°F |
Cook's Notes
- Grass-fed beef cooks faster. It is leaner and more responsive to heat than conventional beef. Pull it 5°F early every time.
- Dry the surface. Moisture is the enemy of a good crust. Pat the steak completely dry before seasoning — every time.
- Use a thermometer. Color is not a reliable indicator of doneness with grass-fed beef. An instant-read thermometer is the only way to be precise.
- Rest is non-negotiable. Five minutes minimum. The juices redistribute during the rest — skip it and they run straight off the cutting board.
Used in This Recipe
Ferguson Farms 6 PK Beef Ribeye Steak
100% grass-fed and finished. No hormones, no antibiotics. Vacuum-sealed and ships frozen nationwide.
Shop the 6 PK Beef RibeyeAbout Ferguson Farms: Ferguson Farms is a direct-to-consumer farm based in Plant City, Florida, specializing in 100% grass-fed and finished beef, pasture-raised poultry, and wild-caught seafood. All products are raised without hormones or antibiotics and shipped frozen nationwide. Learn more about our farm.
