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Bos Creek Recipe #1: Ribeye or New York Strip Loin

Ribeye with Bos Creek Meat

Ribeye with Bos Creek Meat

Preparation Time:


Cooking Time:

Approximately 6-8 minutes

Equipment Required:

1. Spatula to turn steak (don’t use tongs as it will squeeze the juices out of the meat)

2. Blue Steel or Cast-Iron pan

3. Towel

4. Cutting Board

5. Knife


1. Kosher Salt

2. Ground Pepper

3. 2 Garlic Cloves

4. Grapeseed Oil

5. 2 Sprigs Thyme

6. 3tbsp Butter (use paleo friendly butter if you so choose)

7. Bos Creek Ribeye or New York Strip Loin

Ribeye with Bos Creek Meat

Grass Feed Meat from Bos Creek Cooks so well


1. Bring steak to room temperature by taking it out of the refrigerator for at least 15-minutes, while preheating the oven to 350F.

2. Salt and pepper your 12oz ribeye steak (this is about how much salt and pepper I use with Diamond Crystal Kosher Salt & fresh ground black pepper). For thicker steaks use more, but you can also use a finishing salt such as Maldon Salt after slicing.

3. Set pan to medium-high heat and pour in 1 tbsp of grapeseed oil.  Let the oil heat up and ripple, but not smoke.  Place steak in oil Sear on Medium high (not super high for grass-fed), with 1 clove of garlic. Steak should have the tell-tale “sizzle” sound when it hits the oil.

4. Crust one side of the steak then flip with spatula (approximately 2-3 minutes for each side). You will want a nice brown sear on each side.

5. Place pan in preheated 350F oven for 2 minutes.

6. Take out of the oven, then place a small knob of butter, the 2nd clove of garlic, and the sprigs of thyme in the pan and baste meat with a spoon (let the butter melt and impart the garlic and thyme flavor into the meat). Cooking the meat in its own beefy juices and a slight amount of butter will give this dish an excellent mouth feel and flavor. This technique is called “arroser” in french. Take the meat off the hot pan with spatula (not with a pair of tongs as tongs will push the juices out of the meat. Let the meat rest for 8 minutes while you prepare the salad and the dressing.  

7. Make the dressing with 2 parts balsamic vinegar to 5-6 parts Olive Oil (e.g. 2 oz balsamic vinegar to 5oz olive oil), whisk vigorously until the balsamic and oil are one entity. Add salt and pepper to taste.

8. Mix some dressing with greens (I use Mesclun). Add salt and pepper to taste. Place the sliced parmesan cheese on top of the salad.

9. Cut the steak across the grain and plate next to the salad.

10. Now “Eat Like A Bos!”

Ribeye with Bos Creek Meat


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