Elk Rib Chops with Rosemary Butter
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Elk Rib Chops are, on their own a delicious cut of meat. Cut from our deeply red and lean Elk French Racks these beautiful thick-cut bone-in chops are amazing searing on a smoking hot cast iron pan. This recipe adds a little extra flavor because let's face it, butter makes everything better.
- 2 Elk Rib Chops
- 3 tablespoons extra virgin olive oil (or butter)
- 4 tablespoons unsalted butter (room temperature)
- 1 teaspoon fresh rosemary (finely chopped)
- 1/2 teaspoon thyme (finely chopped)
- generous pinch kosher salt
- generous pinch pepper
For the Elk
For the Rosemary Butter
Make the butter: In a small bowl add the butter and beat with a fork until smooth and creamy. Add the rest of the ingredients and mix well. Turn the butter out onto a piece of plastic wrap and form into a small "log" no more than one inch thick. Wrap and place in the refrigerator for at least 2 hours.
Cook the Rib Chops: In a cast iron pan (if available) add the olive oil (you can also use butter) and heat to medium-high heat. Add the chops to the pan and cook for 2 minutes (or until the undersides are golden brown). Flip and cook until the other side is also golden brown.
Add Butter & Let Rest: After you've removed the Rib Chops from the pan place 1 tablespoon of butter on top of each and cover them with foil to keep warm. Let them rest for 5-10 minutes and then serve.