Grass-Fed Boneless Beef Rib Eye Steak (Frozen)

We're going to use this space to cut to the chase: the easiest, most amazing recipe ever for our Rib Eye Steaks. Enjoy!

GARLIC HERB MORRIS GRASSFED RIB EYES STEAKS IN BOURBON PAN SAUCE

• 2 steaks, 1 inch thick (any steaks, even sirloin tip steaks)
• 3 tblsp Garlic-Herb Rub
• 2 tblsp olive oil
• 2 tblsp butter
• 1/3 c. bourbon

Generously coat each steak with the rub.  Set aside at room temperature, about 30 minutes to an hour. Heat the skillet over a medium-high flame.  Add oil and butter.  Once melted and splattering slightly, add meat.  Cook about 5-6 minutes on each side.  Remove steaks and tent with foil.

Turn the heat to low, add bourbon, and simmer 2 minutes longer, stirring constantly and scraping any browned bits.  Set the steaks on warmed plates, top with the bourbon sauce, and serve.  Buen provecho!