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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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Eat Beef and Be Merry while giving back this Giving Tuesday. For every order placed this weekend, we'll donate two pounds of ground beef to Dare to Care's Mobile Food Pantry.
Eat Beef and Be Merry while giving back this Giving Tuesday. For every order placed this weekend, we'll donate two pounds of ground beef to Dare to Care's Mobile Food Pantry.
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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

 

Instructions:

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.

Enjoy!