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Foxhollow Farm
8905 Kentucky 329
Crestwood, KY 40014

Open: Mon-Fri: 8:00 am - 4:00 pm

Tel: (502) 241-9674

15 Miles north of Louisville, KY

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Ribeye with Garlic Butter

Ribeye with Green Garlic Butter & Shaved Asparagus Salad

It’s almost Memorial Day and we all know what that means. GRILLING SEASON IS HERE!

Looking for some grilling inspiration? The very talented Lindsey McClave has developed a recipe just for us featuring our 100% Grassfed Beef ribeye and some of the best flavors of spring; Asparagus and green garlic!


Ribeye with Green Garlic Butter & Shaved Asparagus Salad

Serves 2-3

  • 1 lb Foxhollow Farm Ribeye
  • oil for grilling
  • 1 cup chopped asparagus
  • 3 cups arugula
  • ⅓ cup shaved pecorino romano cheese
  • 2 tbs lemon juice
  • 4 tbs olive oil
  • kosher salt
  • black pepper


Green Garlic Butter

  • 8 tbs unsalted butter at room temperature
  • 3 tbs minced green garlic, including green ends
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • ⅛ tsp red pepper flakes
  • ⅛ tsp kosher salt



For the green garlic butter, place all ingredients in a bowl & use a fork to blend until fully incorporated. Place a large sheet of plastic wrap on a flat surface & turn out the butter onto the plastic. Fold the end of the plastic wrap closest to you over the butter & roll it away from you, forming a log shape with the butter & sealing it on all sides. Place in the fridge to harden while you make the rest of the meal.

Bring the steaks to room temperature. Pat dry & season liberally with salt & pepper on both sides. If using a grill, cook at medium-high heat directly over the flame. If using a cast iron skillet, also warm to medium-high heat & add 1 tbs grapeseed oil (or other neutral, high heat oil) to warm before adding the steak to the pan. Cook the ribeye for 5 minutes & then turn, cooking for an additional 3-5 minutes on the opposite side for medium-rare. Remove to a cutting board and allow to rest before slicing.

While the steak is resting make the salad. Place the arugula and asparagus in a serving bowl. In a separate bowl, add the lemon juice, olive oil, ¼ tsp kosher salt & ⅛ tsp black pepper. Whisk to combine. Taste the dressing & add additional seasoning if desired. Toss the arugula & asparagus with 2 tbs of the dressing. Top with shaved pecorino cheese & serve with remaining dressing alongside.

Slice the steak against the grain & top with slices of green garlic butter. Serve with salad & extra butter.