Herb-Crusted USDA Prime Boneless Ribeye

Herb-Crusted USDA Prime Boneless Ribeye


  • 1/4 cup chopped fresh oregano

  • ¼ cup chopped fresh cilantro
  • 1 Tbsp. chopped, seeded jalapeños
  • ½ cup ground cumin
  • ½ cup smoked paprika
  • 1 tsp. kosher salt, plus more to season the sauce
  • 16 oz Range Hand USDA PRIME Boneless rib-eye steaks
  • ¼ cup olive oil
  • 3 cups beef broth
  • ½ cup dry sherry
  • ½ cup honey
  • ½ cup (1/4 lb.) unsalted butter, chilled and cut into pieces
  • Freshly ground black pepper


  1. In a small bowl, combine the oregano, cilantro, jalapeños, cumin, paprika and salt to make a spice mixture.
  2. Sprinkle the steaks on both sides with about two-thirds of the spice mixture, reserving the remainder to add to the sauce.
  3. Heat the oil in a large cast-iron skillet over medium heat.
  4. Cook the steaks (in batches, if necessary) for 5-10 minutes per side (about 5 minutes for medium-rare and about 10 minutes for medium).
  5. Transfer the steaks to a platter and set them aside. Tent with foil to keep warm.
  6. Combine the broth, sherry, honey, and the remaining spice mixture in the same skillet. Bring to a boil, reduce the heat and let simmer for 3-5 minutes.
  7. Remove the skillet from the heat and whisk in the chilled butter. Season the sauce to taste with salt and pepper.
  8. Pour the sauce over the steaks and serve.
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