By Mrs. Tilford asked me to make a slow-roasted pork shoulder for the First Baptist Easter potluck Sunday April fourth. The recipe Saturday was the fresh herb rub I am putting on the shoulder — rosemary, thyme, sage, garlic, lemon zest, salt, olive oil. Pounded into a paste in the food processor. Rubbed on the shoulder, refrigerated overnight, slow-roasted at 275 for six hours.
The recipe is below.
Fresh Herb Rub
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes | Servings: 2 (enough for 2 ribeyes)
Ingredients
- 1 tablespoon fresh rosemary, finely minced
- 1 tablespoon fresh thyme leaves
- 2 cloves garlic, minced
- 1 teaspoon fresh flat-leaf parsley, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 1/2 teaspoon olive oil
- 2 ribeye steaks (about 1 inch thick)
- 1 tablespoon butter (for pan-searing)
Instructions
- Make the rub. In a small bowl, combine minced rosemary, thyme, parsley, garlic, salt, pepper, and olive oil. Stir until it forms a rough paste.
- Prep the steaks. Pat ribeyes completely dry with paper towels — this is non-negotiable for a good sear. Press the herb rub firmly onto both sides of each steak, coating evenly. Let sit at room temperature for 15–20 minutes if time allows.
- Heat the pan. Place a cast iron skillet over high heat for 2–3 minutes until it begins to smoke lightly. Add butter and let it foam and subside.
- Sear the steaks. Lay steaks away from you into the pan. Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip once and sear another 3–4 minutes for medium-rare, or adjust to your preferred doneness.
- Rest and serve. Transfer steaks to a cutting board and rest for 5 minutes before slicing. Spoon any pan drippings over the top.
Nutrition (per serving)
Calories: 480 | Protein: 42g | Fat: 34g | Carbs: 2g | Fiber: 0g | Sodium: 620mg