Bear & Burton’s W Sauce Heart-Shaped Ribeye with Fireshire Butter
Bear & Burton’s
Nothing says ‘I love you’ like a heart-shaped ribeye—because flowers just don’t taste this good.
Ingredients
2 ribeye steaks (12-16 oz each)
- 2 tbsp Bear & Burton’s W Sauce
2 tbsp Bear & Burton’s Wagyu Beef Tallow
2 tbsp Extra Virgin Olive Oil
- 1 tbsp Bear & Burton’s Fireshire Sauce
- Salt and pepper to taste
- Optional sides: roasted asparagus, garlic mashed potatoes
Directions
Preheat the oven to 400°F.
Butterfly each ribeye by slicing horizontally, leaving one side attached. Open and press gently to form a heart shape.
Rub the steaks with olive oil, W Sauce, salt, and pepper. Let sit at room temperature for 15 minutes.
Heat a cast-iron skillet over medium-high heat. Spoon some tallow into the skillet, wait for it to get hot, and sear steaks for 2-3 minutes per side. Transfer skillet to the oven and roast for 5-7 minutes for medium-rare. Be sure to check with a meat thermometer before going into oven as ovens vary. Pull from oven at ~130 degrees for medium rare.
While steaks cook, mix softened butter with Fireshire Sauce.
Remove steaks from the oven, top with Fireshire butter, and let rest for 5 minutes before serving. Serve with roasted asparagus and garlic mashed potatoes.