January 03, 2022
Looking for a tasty recipe to use with Circle J Meat Grass Fed Ribeyes? Try this one we got from Marcus Samulesson at People Magazine. The Yassa Onion Sauce brought out the wonderful flavors for grass fed grass, grass finished beef. Traditionally this is served with chicken, but we found this delicious with steak.
¼ C vegetable oil
2 (9oz) yellow onions thinly sliced
½ fresh habanero chile (seeded if desired)
1 TBSP minced fresh ginger
1-1/2 tsp kosher salt, divided
2 TBSP sherry vinegar
2 tsp fresh lime juice
1 &1-3/4 -lb) bone in rib eye steak (about 1-1/2 in thick) at room temperature
½ tsp black pepper
2 TBSP unsalted butter
6 medium garlic cloves
Flaky sea salt
1. Heat 2 tablespoons oil in large skillet over medium high. Add onions, stirring
occasionally, until softened and translucent, about 5 minutes.
Reduce heat to medium low; cook, stirring constantly, until onions begin to turn a deep golden brown, about 20 minutes.
Add chile, ginger and ½ teaspoon salt; cook stirring occasionally, about 2 minutes. Add vinegar and lime juice, cook, stirring constantly,
heat, discard chile, and set aside.
2. Season steak with black pepper and 1 teaspoon salt. Heat 2 tablespoons oil in a large cast-iron skillet over medium high. Once oil is just about to smoke, add steak and cook, undisturbed, until a light-brown crust forms, about 4 minutes. Flip, and cook another 4 minutes. Reduce heat to medium; add butter and garlic to skillet. Continue cooking steak until a deep brown crust forms and internal temperature is 125 to 130 degrees (medium rare) and garlic starts to brown, 4 to 6 more minutes, turning every 2 minutes and basting with pan juices. Transfer steak to a cutting board, let rest 10 minutes.
3. Cut meat from bone, against the grain, into thick slices. Spoon some of the pan juices over steak and arrange cooked garlic around dish. Sprinkle with sea salt; serve with yassa sauce.
Serves: 2 Active time 45 minutes
Total time: 55 minutes
March 30, 2018
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