Recipe provided by US Foodservice Chef Marty Bermpohl
1ea 15# Stockyards 109 Ribeye, Frenched & Fat Cap Removed
16# Glenview Farms Unsalted Butter, Clarified
1bu Cross Valley Farms Fresh Thyme
1bu Cross Valley Farms Fresh Rosemary
8ea Monarch Bay Leaves
10ea Cross Valley Farms Shallots, Large Dice
10ea Cross Valley Farms Garlic Cloves, Large Dice
Pour the clarified butter into a Dutch oven pot or roasting pan. Add the thyme, rosemary, bay leaves, shallots and garlic.
Preheat the oven to 300 degrees. Submerge the ribeye into the butter and slowly roast until the internal temperature of the meat reaches 130 degrees.
Remove the ribeye from the butter and season with salt and pepper.
Heat a large skillet over medium-high heat. Place the roast into the skillet and sear on all sides adding clarified butter as needed.
Remove the meat from the skillet; place on a cutting board and slice.
The butter may be strained and re-used several times.